The sauce is glossy and spoonable; cabbage is cold, airy, and crisp with no visible water.
Step 1 of 8
01Japanese Pork Tonkatsu
Make sauce and dry crisp cabbage
Combine ketchup, Worcestershire, soy, and sugar over medium heat; stir until small bubbles appear, 1–2 minutes, then cool. Slice cabbage into strands no wider than 1 mm, soak in ice water for 5 minutes, spin thoroughly, and towel it completely dry. Keep sauce, cabbage, lemon, and karashi separate.