• Cut yourself a pork shoulder steak about 1.5 inches thick. Make sure it is as even as possible.
  1 lb pork shoulder
• Season with salt and MSG. Place in the fridge on a wire rack to dry brine overnight uncovered.
  1 tbsp salt, 1 tsp MSG
• After done dry brining, wrap it up in tin foil and place into the oven at 200F until it reaches 150F internal.
  
• Cut off the crust from your milk bread and pulse in a food processor until breadcrumbs are formed.

  Note: it will be easier to cut and pulse if you freeze your bread beforehand.
  3 slices japanese milk bread
• Coat your cooked pork steak in flour.
  ¼ cup flour
  
• Place into the eggwash. (2 beaten eggs)
  2 eggs
  
• Then coat completely in the breadcrumbs made in the previous step. Pres in firmly to make sure its completely coated.
  3 slices japanese milk bread
  
• Fry at 350f for 2 minutes until golden brown and crispy. Set aside to rest while you make the sauces.
  
• Cut into the katsu and serve with the sauces.
  

Sweet bonito soy

• Into a pan mix together soy sauce, sugar, and water. Heat this up over medium heat until the sugar is completely melted.
  3 tbsp sugar, ¼ cup soy sauce, ⅓ cup water
• Place bonito flakes into the soy sauce mixture, cover with a lid for 10 minutes, and strain.
  1 tbsp bonito flakes

Katsu sauce

• Into a bowl mix together all the katsu sauce ingredients. Adjust to your desired sweetness.
  ¼ cup ketchup, 3 tbsp worcestershire sauce, 2 tbsp brown sugar, 2 tbsp oyster sauce