Tonkatsu!
One of those typically Japanese combination words, made from ton (pig) and katsureto (cutlet, borrowed from English), and a tasty meal as well -- a breaded, deep-fried pork cutlet that's normally sliced, drizzled with tonkatsu sauce (similar to a smoky / sweet barbecue sauce), and served on or with a mound of shredded cabbage. Since it already falls in the Western food category, I prefer to keep the cabbage "with", on the side, and add some tomato slices or wedges to make it resemble a salad. That way, I can tell myself that at least one half of my plate is healthy...
Naturally, it's at its best right out of the fryer, but since it's not really practical to make just a single serving, I like to do five or six at a time. That way, I've got one really good serving; one more reheated serving that's still pretty good; and then a few pieces left to go into katsudon -- another combination word, from katsureto donburi (cutlet rice bowl). As the name implies, it's a bowl of rice topped with tonkatsu (cut into bite-sized pieces), along with sliced onions that have been simmered in a sweet dashi / soy / mirin broth and a beaten egg, poured in and cooked by the heat of the other ingredients to bind the toppings together. The first time I tried making it, it turned out way too dry, but I've gotten much better at it since then. Good stuff, though it's a massive calorie hit -- one large serving is about all you need for a day.