Korean Donkatsu Gimbap (Pork Cutlet Roll)

Cook 2 pork cutlets in an air fryer at 180C for about 10 minutes, or fry them in 170C oil for 3 to 4 minutes.

The coating should turn evenly golden and crisp before rolling.

Set the cooked cutlets on a rack or paper towel, drain off excess oil, and cool them to room temperature.

Rolling while hot traps steam and quickly softens the rice, seaweed, and breaded crust.

Slice 60g cabbage as finely as possible and soak it in cold water for 3 minutes.

Drain it very well in a sieve so the cabbage stays crisp and does not thin out the tonkatsu sauce.

While 300g cooked rice is still warm, mix in 1 tbsp sesame oil and 0.5 tsp salt.

Spread the rice thinly over 4 seaweed sheets, leaving about 2cm uncovered at the far edge for sealing.

Divide 2 tbsp tonkatsu sauce across the lower part of the rice then halve the cooled cutlets lengthwise and lay one strip on each roll. Add the drained cabbage, then roll tightly with a bamboo mat, pulling forward to compress the filling without crushing it.

Rest the roll seam-side down for 1 minute to seal it.

Cut into 2 cm pieces with a sesame-oil-coated knife and plate immediately without compressing the cut sides.