Katsu Kare
This dish is full of great flavor and a mix of textures. If you cannot find rakkyo (Chinese onion) or fukujinzuke (Japanese chopped, pickled vegetables), substitute with pearl onions and any savory pickle of your liking.
Rinse <quantity>1½<unit>cups</unit></quantity> of japanese short-grain rice until the water comes out clear
Add the rice to a heavy-bottomed pot. Cover it with enough water to top the first knuckle of your index finger when touching the rice
Bring to a simmer and stir once
Cover with a lid and turn the heat down. Cook over low heat for 16m until the rice is fully cooked. The gohan is ready
Plate <quantity>⅔<unit>cup</unit></quantity> of the rice
Add <quantity>½<unit>cup</unit></quantity> of the kare
Slice <quantity>1</quantity> piece of the tonkatsu and plate it
Garnish with rakkyo and fukujinzuke to taste. The katsu kare is ready
Enjoy!
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