Chop the onion, carrot, and celery in a food processor. Dice the tomato into small pieces.

Add the olive oil, grated garlic, cumin, chili powder, turmeric, curry powder, and bay leaves to a pot. Sauté until fragrant.

Add the chopped vegetables and tomato to the pot. Cook until most of the moisture evaporates.

Add the water, chicken bouillon, and sake to the pot. Simmer for 15 minutes. Remove the bay leaves, turn off the heat, add the curry roux, and stir until dissolved. The curry is ready.

Season the pork with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.

Heat vegetable oil in a frying pan. Fry the breaded pork until golden brown to make tonkatsu.

Serve the curry on a plate and top with the tonkatsu, cut into bite-sized pieces.