Kenji introduces the tonkatsu dish, its origins, and its cultural significance in Japan.

• Kenji welcomes viewers to the show and introduces himself.
• He explains that tonkatsu consists of a pork cutlet, with 'ton' meaning pork and 'katsu' being the pronunciation of cutlet in Japanese.
• Kenji describes tonkatsu as a yoshoku dish, a European-style dish adapted by the Japanese and a staple in both home cooking and Japanese food courts.

Kenji shreds cabbage on a mandolin and explains the importance of making it turgid with ice water.

• Kenji starts with shredding cabbage very finely using a Japanese-style mandolin called a 'Benriner'.
• He shares a cultural note on the name 'Benriner', which translates to 'oh, how handy' in Japanese, warning about the sharpness of the blade.
• The shredded cabbage is placed in a bowl with water and ice to plump up the vegetable cells, making the cabbage turgid.

Kenji explains how to select and prepare the pork chop for the tonkatsu.

• A loin chop with a good amount of fat is chosen for the tonkatsu.
• Kenji seasons the pork chop with salt and pepper and leaves it in the fridge overnight to dry brine, which helps it retain moisture during cooking.
• Instead of using a meat pounder, Kenji demonstrates tenderizing and flattening the pork chop with the back of a heavy cleaver for better breadcrumb adhesion.

Kenji demonstrates the breading process and how to properly fry the breaded pork chop.

• Kenji discusses the difference between panko and standard breadcrumbs, recommending a light and flaky brand.
• The pork chop is coated in flour, then dipped in an egg mixture, and finally coated in panko breadcrumbs.
• Kenji emphasizes the importance of preparing the breading right before frying and keeping the oil at the correct temperature for an even fry.

Kenji completes the dish with homemade sauce and a taste test confirms the quality of the tonkatsu.

• With the cabbage dried from spinning, Kenji assembles the final dish with the shredded cabbage and sliced tonkatsu.
• He prepares a quick homemade tonkatsu sauce using ketchup, Worcestershire sauce, and soy sauce.
• Kenji serves the tonkatsu with the sauce and a lemon wedge, slices the cutlet, and enjoys the crunchy, juicy tonkatsu with the refreshing cabbage.

Kenji wraps up the cooking show and says goodbye.

• After trying the dish and expressing satisfaction, Kenji addresses the audience, thanking them and indicating the end of the show.