PORK TENKATSU
                                        JAPAN.


           4 slices pork fillet
             or pork steak, deboned
           4  Tablespoons soy sauce
           4  Tablespoons sake
           1  garlic clove, crushed
              pinch of fresh ground black pepper
           1  egg beaten
           1  green onion or scallion chopped
           1  cup panko bread crumbs         
           4  cups oil for flying

        Debone and slice the pork thin. 
	Pound between two pieces of plastic, using a wooden food mallet. 
	Marinate the pork slices for 1/2 hour in a mixture of the soy,
           sake, garlic and black pepper.

        Mix the beaten egg with the green onion.
	Place the bread crumbs on a plate
	Dip each slice into the egg/onion mixture. 
	Coat each pork slice by pressing the crumbs into the pork slice. 
	Place on trays covered with wax paper.
	Chill in the refrigerator for 1 hour.

        Heat the oil in a large frying pan. 
	The temperature should be at about 375 F. 
	Fry the slices, a few at a time, in the oil until they are golden brown, 
	    and then turn.
        Brown on both sides. 
	Remove, and drain on paper towels.

        Serve with Tenkatsu-sosu sauce.

        PANKO
        Japanese bread crumbs. These are special and can be found in any Japanese
        market. You might substitute fresh white bread crunths, oven dried.