Katsu Pork Japanese Curry Bowl

Prepare the Don Katsu Pork:Place the pork cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness for even cooking. Season the pork on both sides with salt, ground black pepper, and garlic powder. Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.

Fry the Don Katsu Pork:Heat about 1 inch of vegetable oil in a skillet over medium-high heat (350°F/175°C). Fry the breaded pork cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Transfer to a paper towel-lined plate to drain excess oil. Slice the cutlets into strips before serving.

Make the Curry:Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic, grated ginger, and grated pear. Cook for 1-2 minutes until fragrant. Add the potatoes and carrots, then pour in the water. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 12-15 minutes until the vegetables are tender. Break the Japanese curry roux into pieces and stir it into the pot. Add the soy sauce and Worcestershire sauce. Stir until the curry thickens and becomes smooth. Simmer for another 5 minutes.

Assemble the Bowls:Divide the jasmine rice evenly into bowls. Ladle the hot curry over the rice. Place the sliced Don Katsu pork cutlets on top of the curry. Garnish with pickled ginger and chopped green onions.