Pound the pork with a rolling pin, rub with shio koji, and let it sit for at least an hour. I do this in a plastic bag to reduce cleanup.

To minimize cleanup, I open a milk carton, fold it, and staple it to use as a tray for the breadcrumbs and flour.

Toast the breadcrumbs in a frying pan. Stir with a wooden spatula to prevent burning.

Toast until golden brown. This is the color you want for the finished product.

Coat the pork from step 1 with flour, egg, and the golden brown breadcrumbs.

Press the breadcrumbs firmly onto the pork.

Place on a baking sheet lined with parchment paper and bake for 15 to 18 minutes until done!

I like to eat it with Otafuku okonomiyaki sauce!