Step 1

Let's chop the whole onion into rough pieces. Cut the onion in half. Make cuts from the outside to the core but leave the root part attached.

Step 2

Rotate the onion and make cuts perpendicular to the initial cuts. Chop one whole onion into roughly-chopped pieces.

Step 3

Next, cut half of the onion into 2 cm (0.8") pieces. Cut the onion into 6 wedges.

Step 4

Make 3 cuts perpendicular to the initial cuts.

Step 5

Cut off the stem end of the eggplant and trim off the cap. Partially peel the eggplant in a striped pattern.

Step 6

Roughly cut it into smaller pieces while rotating the eggplant a little at a time.

Step 7

Cut the bell pepper in half. Remove the seeds from the inside.

Step 8

Chop the bell pepper into 2 cm (0.8") pieces.

Step 9

Peel the skin from the apple.

Step 10

Soak the apple in the salt water.

Step 11

Coarsely grate the carrot.

Step 12

Grate the garlic and the ginger root.

Step 13

Remove the block of curry sauce mix from the package. Chop it into fine pieces.

Step 14

Let's stir-fry the ingredients for curry. Add the olive oil in a saucepan.

Step 15

Add the coarsely chopped onion and stir-fry it for 5 minutes on high heat.

Step 16

Then, reduce the heat and stir continuously to avoid burning. Stir-fry the onion for 10 more minutes until golden brown.

Step 17

Add the grated carrot. Stir-fry it 2 to 3 more minutes.

Step 18

Add the grated garlic and ginger and stir until aromatic.

Step 19

Add the curry powder and stir-fry it for 2 to 3 minutes on low heat. If you don't like spicy food, you can reduce the amount of curry powder.

Step 20

Add the eggplant and 2 cm (0.8") onion pieces.

Step 21

Stir and coat the ingredients with oil.

Step 22

Add the packaged diced tomato and water.

Step 23

Crumble the bouillon cube or consomme cube. Split the bay leaf in half and add it to the mixture.

Step 24

Cover with a lid. When it begins to boil, reduce the heat to low and simmer it for about 10 minutes.

Step 25

Now, turn off the burner.

Step 26

Add the chopped curry sauce mix.

Step 27

Gently stir and dissolve the curry sauce mix.

Step 28

Grate the apple into the curry sauce.

Step 29

Add the bell pepper and turn on the burner.

Step 30

Cover with a lid again. Simmer for a couple more minutes on low heat until the bell pepper softens.

Step 31

The curry sauce is relatively thick and it easily burns so occasionally remove the lid and stir it from the bottom.

Step 32

Now, the curry sauce is ready.

Step 33

Let's make the beaten egg for tonkatsu. Crack the egg into a bowl. Pour half of the egg into a tray.

Step 34

Add water and mix the egg well.

Step 35

Let's prepare the pork loin for tonkasu. Sprinkle on salt and pepper.

Step 36

Flip the pork over and sprinkle salt and pepper again.

Step 37

Make cuts along the tough stringy parts of the pork. Flip it over and repeat the process.

Step 38

Coat both sides of the pork with flour. Shake off the excess flour.

Step 39

Next, dip the pork in the beaten egg.

Step 40

Finally, coat it with the panko, Japanese breadcrumbs.

Step 41

Let's deep-fry the tonkatsu, deep-fried breaded pork. Drop the panko in the oil to check if the oil is hot enough.

Step 42

Gently place the pork in the oil and deep-fry it for 2 to 3 minutes. The oil temperature should be about 170 °C (338 °F).

Step 43

Flip it over and cook the other side for 2 to 3 minutes again.

Step 44

Rotate the pork with kitchen chopsticks to brown evenly.

Step 45

Remove the tonkatsu and place it on a paper towel.

Step 46

Cut the tonkatsu into 2 cm (0.8") pieces.

Step 47

Serve the steamed rice on a plate. Arrange the tonkatsu on the rice.

Step 48

Ladle the curry over it.