Combine the sauce ingredients in a small saucepan and simmer for five minutes until the garlic and ginger soften.
Strain the sauce through a fine sieve into a bowl and set aside at room temperature.
Place the flour, beaten egg, and breadcrumbs into three separate dishes and season the flour with salt and pepper.
Coat each pork steak in flour, then egg, then breadcrumbs, then repeat the egg and breadcrumb dipping for an extra crisp finish.
Heat a non-stick frying pan and add the oil for frying.
Shallow fry the pork cutlets over medium heat until golden-brown and thoroughly cooked through.
Serve the pork steaks with the tonkatsu sauce, shredded cabbage, and sliced spring onions.