Step 1
Preheat the oven to 200C fan-forced (220C conventional) and line a large baking dish with foil.
Step 2
Combine the tonkatsu, mirin, ginger liquid and garlic in a small bowl. Add the pork to the baking dish and pour over the marinade and 1 cup of water. Toss the ribs to coat in the marinade, then cover the baking dish tightly with foil.
Step 3
Roast for 20 minutes, turning halfway through. Remove the foil, and roast for another 10 minutes, or until the ribs are tender and the marinade is caramelised and sticky.
Step 4
Meanwhile, cook the noodles in boiling water for 3 minutes or until tender. Drain and refresh in cold water.
Step 5
Place the shredded cabbage in a bowl and toss with a little of the marinade from the baking tray. Serve the pork ribs with the noodles, cabbage, Asian salad mix, pickled ginger, a drizzle of the braising liquid, and a sprinkle of shichimi togarashi.
