Golden pork cutlet served over steamed rice with a thick Japanese curry sauce.
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In a large pot, sauté the onions, carrots, and potatoes with a tablespoon of oil until the onions are translucent.
Add the water or stock to the pot, bring to a boil, then simmer on low heat for 15 minutes until vegetables are tender.
Turn off the heat, add the curry roux blocks, and stir until completely dissolved. Simmer on low for another 5 minutes until thickened.
Prepare the pork by tenderizing with a mallet, then season with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat thoroughly with panko.
Heat 2 cups of oil in a deep pan to 350°F (175°C) and fry the pork cutlets for 3-4 minutes per side until golden brown and crispy.
Remove the pork from the oil and let it rest on a wire rack for 2 minutes before slicing into 1-inch strips.
Place a portion of steamed rice on one half of a shallow bowl and ladle the thick curry sauce over the other half.
Lay the sliced pork cutlet on top of the curry and serve immediately with pickled vegetables on the side.
