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

Sauté <quantity>2</quantity> diced onions in <quantity>2<unit>tbsp</unit></quantity> of vegetable oil for 15m over low heat until translucent

Add <quantity>2</quantity> diced carrots and cook for another 15m

Add <quantity>1<unit>tbsp</unit></quantity> of grated ginger and <quantity>1<unit>tbsp</unit></quantity> of grated garlic. Mix to combine

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour. Mix to combine

Add <quantity>3<unit>tbsp</unit></quantity> of curry powder. Mix to combine. Cook for 5m to combine the flavors

Add <quantity>1½<unit>cups</unit></quantity> of water and stir

Add <quantity>2<unit>cups</unit></quantity> of tomato purée and stir until combined

Reduce the heat to low and cook for 10m to concentrate the flavors

Pat dry <quantity>4</quantity> boneless pork chops

Fold cling film around each cutlet and gently pound them

Add <quantity>2<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of sugar. Stir to combine

Add <quantity>1<unit>tbsp</unit></quantity> of apricot jam and stir. The kare is ready

Fill a tall frying pan halfway up with vegetable oil. Bring to <temperature>340<unit>°F</unit></temperature> over medium heat

Beat <quantity>2</quantity> eggs and pour them into a wide vessel

Dredge each cutlet in <quantity>6<unit>tbsp</unit></quantity> of all-purpose flour. Pat off any excess flour

Coat each cutlet in the egg and dip them in <quantity>100<unit>g</unit></quantity> of panko

Fry the cutlets until they are deep golden brown on both sides

Remove the cutlets and place on a cooling rack to drain the excess oil

Add salt to taste. The tonkatsu 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!