Pork:

1. Add the water, salt, sugar, and MSG to a large bowl. Whisk until all the solids have dissolved. Add the garlic, optional kombu, and pork chops. Ensure the pork is fully submerged, then cover, and refrigerate for 8–12 hours.
2. Remove the pork from the brine and discard the liquid. Pat the chops thoroughly dry with paper towels. 

‍Nama Panko:

1. Place the shokupan slices in the freezer and freeze until firm but not completely solid, approximately 1–2 hours. Optionally, cut off and discard the crusts.
2. Tear the bread into smaller pieces by hand and pulse in a food processor until you achieve light, irregular, flaky breadcrumbs. Avoid overprocessing, as you want distinct flakes rather than fine crumbs. Work in batches to avoid overcrowding the food processor.
3. Transfer the breadcrumbs to a tray and refrigerate until ready to use.

‍Breading and Frying: 

1. Place the brined pork chops between two sheets of plastic wrap. Using a meat mallet, gently pound each chop to an even ½-inch (1.25cm) thickness.
2. Set up a breading station with three shallow bowls or quarter-sheet trays. Add the flour to the first. In the second, whisk together the eggs and water until smooth. Add the nama panko to the third.
3. Working one chop at a time, dredge the pork in the flour, shaking off any excess. Dip into the egg mixture, allowing the excess to drip away, then thoroughly coat in the panko, gently pressing the breadcrumbs onto the pork to ensure an even coating.
4. Heat 2–3 inches of vegetable oil in a heavy-bottomed Dutch oven or deep pot to 350°F (177°C). Working in batches to avoid overcrowding, carefully lower the pork into the oil. Fry for approximately 3–5 minutes, flipping halfway through, until deeply golden brown and the internal temperature reaches 150°F (66°C).
5. Transfer to a wire rack set over a sheet tray and allow to rest for at least 3 minutes before slicing.

‍Serving:

1. Place the sliced cabbage in a large mixing bowl. Season with kosher salt to taste and massage thoroughly until slightly softened. Set aside until ready to serve.
2. Slice the pork katsu into thin strips across the grain and fan out on a plate. Serve alongside a small pile of the massaged cabbage, a ramekin of Kewpie mayonnaise, and a lemon wedge.
3. Serve with steamed short-grain rice, if desired. Enjoy immediately!

‍Notes:

• I prefer pork blade chops because of their excellent marbling and flavor. You can substitute regular pork loin chops if you cannot find them, but the finished katsu will be noticeably less juicy and flavorful.