Pork Katsu with Pickled Shiitakes and Cucumber

Name: Pork Katsu with Pickled Shiitakes and Cucumber
Ingredients: 4 large pork steaks, very light pounded to thin out slightly, or if you wanted to use chicken, use a chicken thigh slightly pounded out; 1/4 cup flour; 2 eggs; 1 cup panko crumbs; Vegetable oil; 2 cups cooked long grain rice; Kewpie Japanese mayonnaise; 2 tbs toasted black and white sesame seeds; 2 tbs dried seaweed, finely sliced (optional); 1 tbs curry powder; 2 tsp ginger, finely grated; 2 cloves of garlic, finely grated; 1 large onion, roughly chopped; 1/2 Granny Smith apple, peeled, cored and chopped; 1 tbs vegetable oil; 2 tbs plain flour; 2 cups chicken stock; 1 tsp oyster sauce; 1 tbs brown sugar; 1 punnet of Shiitake mushrooms, quartered; 1/4 cup white vinegar; 2 tbs white sugar; 1 tbs soy sauce; 1/2 a long cucumber, sliced into rounds; 1 tbs salt; 1 tsp mustard seeds; 1 tsp Szechuan peppercorns (optional if you would like some heat)

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Ingredients

4 large pork steaks, very light pounded to thin out slightly, or if you wanted to use chicken, use a chicken thigh slightly pounded out
1/4 cup flour
2 eggs
1 cup panko crumbs
Vegetable oil
2 cups cooked long grain rice
Kewpie Japanese mayonnaise
2 tbs toasted black and white sesame seeds
2 tbs dried seaweed, finely sliced (optional)
1 tbs curry powder
2 tsp ginger, finely grated
2 cloves of garlic, finely grated
1 large onion, roughly chopped
1/2 Granny Smith apple, peeled, cored and chopped
1 tbs vegetable oil
2 tbs plain flour
2 cups chicken stock
1 tsp oyster sauce
1 tbs brown sugar
1 punnet of Shiitake mushrooms, quartered
1/4 cup white vinegar
2 tbs white sugar
1 tbs soy sauce
1/2 a long cucumber, sliced into rounds
1 tbs salt
1 tsp mustard seeds
1 tsp Szechuan peppercorns (optional if you would like some heat)