The day before school started I took the boys to their first katsu restaurant (where everything is breaded and fried) and they loved the ton-katsu, the pork cutlets. The server gave us bowls of toasted sesame seeds and pestles to grind them up with, which helped keep the boys busy before the food arrived. I added a ladle's worth of sweet brown sauce (kept is a small pot on the table) to the pulverized bits and used it for dipping (though perhaps you're supposed to pour it all over the meat?). Each plate came with a mini mountain of sliced fresh cabbage, which is delicious with a different brown (sweet soy) dressing, and which of course the boys did not eat.
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