Thinly slice mushrooms.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat pork dry and season both sides with a pinch of salt and pepper.

Place a small pot over medium heat and add 1 tsp. olive oil. Add mushrooms, white portions of green onions, and a pinch of salt to hot pot. Stir occasionally until tender and browned, 4-5 minutes.

Add rice, 1 1/4 cups water, 1/4 tsp. salt, and miso base. Bring to a boil.

Once boiling, reduce to a simmer.

Once simmering, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside covered.

While rice cooks, continue recipe.

Combine mayonnaise and 2 tsp. water in a mixing bowl. Set aside.

Place panko on a plate and spread into an even layer.

Cover pork with plastic wrap and pound with a heavy object to an even 1/4" thickness.

Remove plastic wrap and evenly spread mayonnaise-water mixture onto pork, coating both sides completely.

Place pork onto plate with panko, flipping until coated on both sides, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium heat and add 1/4 cup neutral oil. Let oil heat, 5 minutes.

After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay pork away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

Remove from burner. Transfer pork to towel-lined plate. Rest, 3 minutes.

In a microwave-safe bowl, combine katsu sauce and 2 tsp. water. Cover with a paper towel.

Microwave covered until warm, 30-60 seconds.

Plate dish as pictured on front of card, slicing pork into 3/4" strips, if desired. Top pork with katsu sauce, green portions of green onions, and hot sauce (to taste). Bon appétit!