Steps

1. Finely chop 1/2 onion.
   🕒 01:42
2. Heat oil in a frying pan and sauté the finely chopped 1/2 onion until nicely browned.
   🕒 01:54
3. Cut 2 slices of pork shoulder loin for tonkatsu into bite-sized pieces and lightly season with salt to taste.
   🕒 02:29
4. Add grated garlic (1 clove) and grated ginger (1 clove) to the sautéed onion and mix briefly.
   🕒 02:55
5. Add the seasoned 2 slices of pork shoulder loin for tonkatsu to the pot, mix to coat with onion, garlic, and ginger, and stir-fry until the meat changes color.
   🕒 03:07
6. Add 2 tbsp curry powder, mix to coat the pork, and stir-fry until fragrant.
   🕒 03:31
7. Add 2 tbsp Cooking Sake (Rice Wine) and mix to loosen the pork.
   🕒 03:44
8. Grate 2 tomatoes.
   🕒 03:59
9. Grate 150g daikon radish. This is the key! Adding daikon radish eliminates the pork's gamey odor and improves its texture.
   🕒 04:40
10. Add the grated 2 tomatoes and 150g daikon radish to the pot and mix well.
    🕒 05:10
11. Add 2 tbsp Worcestershire Sauce, 2 tsp sugar, and salt to taste, then mix thoroughly. This is the key! A stronger saltiness brings out the umami of the vegetables and spices.
    🕒 05:25
12. Simmer until thickened.
    🕒 06:30
13. Turn off the heat, add 10g butter, stir until melted, and mix everything together.
    🕒 07:14
14. Serve the curry over a portion of warm cooked rice in a bowl.
    🕒 07:35
15. Sprinkle with coarsely ground black pepper to taste, if desired, and serve.
    🕒 07:52