Disclaimer: I'm Swiss, not Japanese.
Finely shred the cabbage. Mix with olive oil, vinegar and salt, tasting repeadedly until you reach the right balance.
Mix the soy sauce, honey, rice wine, sesame oil, pressed garlic and stir well. Taste repeatedly until you reach the right balance.
Wash the rice, put it in a pan with the water and the salt, let it simmer until it has the right texture. Do not stir.
Work the cutlets with a meat tenderizer - or don't if you don't have one. Remember to buy one for your next Tonkatsu.
Dip the cutlets in the flour, followed by the eggs, then by the breadcrumbs mixed with a little salt.
Fry the breaded cutlets until gold brown on both sides.
Cut the cutlets into thin slices, sprinkle very lightly with the sauce, serve with cabbage, rice and the remaining sauce in a small bowl (the sauce serves as a dip for the meat).
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