Combine the Worcestershire sauce, mirin, ketchup, and sugar in a small saucepan. Bring to a boil, then transfer to a shallow dish wide enough to dip a cutlet.
Finely shred the cabbage, soak briefly in cold water for crispness, and drain well.
Score the edges of the pork, season with salt and pepper, then coat in flour, beaten egg, and panko in that order.
Heat oil to 180°C (356°F) and fry the cutlets about 4 minutes until deep golden and crisp. Drain on a wire rack.
Scoop hot rice into each bowl and top with a bed of shredded cabbage.
Dip each fried cutlet into the warm sauce, turning to coat both sides.
Slice the sauced cutlets into strips, lay over the cabbage, drizzle with a little extra sauce, and sprinkle with sesame seeds. Serve immediately.
