Cut the stems off the shiso leaves and slice them in half lengthwise. Remove the pit from the pickled plum and mash it into a paste.

Lay out 2 slices of pork loin and season with salt and pepper. Place 1 shiso leaf, 1/6 of the mashed plum, and another shiso leaf on one slice. Cover with the second slice of pork and press lightly. Repeat to make 6 cutlets.

Prepare the batter by mixing flour and water in a tray. In another tray, mix breadcrumbs and sesame seeds. Coat each cutlet in batter first, then in the breadcrumb mixture. Repeat for all 6 cutlets.