Directions

1. Combine katsu sauce, basil, miso, sesame seeds, and granulated sugar in a food processor, and process until mostly smooth, about 30 seconds. Set aside.
2. Bring a large pot of salted water to a boil over medium-high. Add squash, and boil until tender, 8 to 10 minutes. Drain and let cool completely, about 30 minutes. Stir together onion, mayonnaise, brown sugar, salt, and pepper in a large bowl. Stir in squash until evenly coated. Season with additional salt to taste. Set aside.
3. Cut pork crosswise into 4 (4-ounce) pieces. Working with one piece at a time, place pork between two sheets of plastic wrap. Using a meat mallet, pound until pork piece is 1/2 inch thick. Repeat with remaining pork pieces. Place flour, eggs, and panko in three shallow bowls. Season pork piece with salt and pepper, then dredge in flour, shaking off excess. Dip pork in egg, and dredge in panko, pressing gently to help panko adhere; transfer pork to a plate. Repeat process with remaining pork pieces.
4. Heat oil in a large skillet over medium. Working in two batches, fry pork until golden brown, crispy, and cooked through, 2 to 3 minutes per side. Transfer katsu to a paper towel–lined baking sheet. Sprinkle with salt to taste. Slice katsu, and serve with basil-miso sauce and squash salad.