Step 1

Gather all the ingredients. Start cooking rice using a rice cooker, instant pot, or a pot over the stovetop.

Step 2

Finely chop the onion, celery, carrot, and parsley and slice the mushrooms.

Step 3

In a large skillet, heat oil on medium high and cook the bay leaf until fragrant. Then sauté the onion and the celery until soft.

Step 4

Add the mushroom and the carrot and cook until soft.

Step 5

Add the meat and pour red wine. Use a wooden spoon to break up the meat.

Step 6

When the meat is almost cooked, add tomatoes with their juice and the sugar. Then add vegetable broth just enough until all the ingredients are covered (Don't put too much; You will need to reduce the cooking liquid until it's almost evaporated).

Step 7

Add Ketchup and Tonkatsu sauce and bring it to a boil.

Step 8

Remove excess fat from the soup.

Step 9

Reduce heat to medium-low and simmer (without a lid) until most liquid is evaporated. When you move the meat sauce and see the bottom of the skillet, it’s done cooking.

Step 10

Add the butter and season with salt and pepper.

Step 11

Butter the baking dish(es) and put steamed rice.

Step 12

Pour the meat sauce on top of rice. Then sprinkle 2 kinds of cheese and Panko on top.

Step 13

Set the oven setting to broil (high) and broil for 2-3 minutes until the cheese is nicely melted and turns golden color. Garnish with parsley and serve.

Step 14

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.