And so, we end up with something that looks like this. Ok, a gourmet chef, I ain't. I tried to arrange them artfully on the plate, but they didn't want to stay! So screw that. I've doused the little buggers with Tonkatsu sauce. Which is a combination of ingredients that come together to form Tonkatsu sauce. It's more dark brown than black, as seen here. It is really the Tonkatsu sauce that makes this dish. Without it, you're just eating pork fingers.
That, in itself, just sounds wrong.
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