1.Make tonkatsu sauce. Combine ingredients in small saucepan; bring to the boil. Remove from heat; cool.
2.Combine the water and rice in medium saucepan; bring to the boil. Reduce heat; cook, covered tightly, over very low heat, about 15 minutes or until water is absorbed. Remove from heat; stand, covered, 10 minutes.
3.Meanwhile, pound pork gently with meat mallet; coat in flour, shake off excess. Dip pork in combined egg and extra water then coat in breadcrumbs.
4.Heat peanut oil in wok; cook garlic, stirring, until fragrant. Add wombok and chilli; cook, stirring, 1 minute. Transfer wombok mixture to large bowl with mirin and sauce; toss to combine. Cover to keep warm.
5.Heat vegetable oil in cleaned wok; deep-fry pork, in batches, turning occasionally, about 5 minutes or until golden brown. Drain on absorbent paper. Cut pork diagonally into 2cm slices.
6.Divide rice among serving bowls; top with pork, wombok mixture then onion, drizzle with tonkatsu sauce.
Japanese breadcrumbs, also known as panko, are available from Asian grocery stores and some supermarkets. If you can’t find the Japanese variety, use stale breadcrumbs, instead. Prepared tonkatsu sauce is sold in most supermarkets and Asian food stores if you don’t wish to make your own. Japanese mustard is a hot mustard available as readyto-use paste in tubes or powder from Asian food shops. There are two types of Japanese worcestershire sauces available, one similar to normal worcestershire and the other somewhat blander; both are made from varying proportions of vinegar, tomatoes, onions, carrots, garlic and spices and are available from Asian food stores. Either one can be used, or substitute it with normal worcestershire sauce. We used koshihikari rice in this recipe, but you can also use arborio rice if it’s more readily available.
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