Katsu Curry Japanese Curry with Tonkatsu Nuggets and Fried Egg

Ingredients

• 2 to 3 cardamom pods
• 1 (2-inch) cinnamon stick, broken into small pieces
• 1 dried bay leaf
• 1 tablespoon brown or black mustard seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fenugreek seeds
• ½ teaspoon whole cloves
• 1 ½ teaspoons black peppercorns
• 1 tablespoon ground ginger
• 1 tablespoon ground turmeric
• 1 tablespoon fine sea salt
• 1 teaspoon sweet paprika
• 1 teaspoon cayenne pepper, plus more to taste
• 3 tablespoons mochiko (sweet glutinous rice flour) (such as Koda Farms)
• 3 cups chicken broth or vegetable broth, divided
• 3 tablespoons sesame oil, unsalted butter, or canola oil
• 1 medium-size (9-ounce) yellow onion, thinly sliced (1 1/2 cups)
• 2 tablespoons finely chopped peeled fresh ginger (from 1 [2-inch] piece ginger)
• 3 garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons soy sauce
• 4 teaspoons ketchup (preferably Japanese Kagome)
• 2 teaspoons honey or mirin
• 1 teaspoon fresh lemon juice (from 1 lemon) or rice vinegar (optional)
• ½ teaspoon fine sea salt, plus more to taste
• 3 medium-size Kirby cucumbers (about 12 ounces), sliced into 1/8-inch-thick rounds (about 2 1/4 cups)
• ½ teaspoon cane sugar
• ½ teaspoon fine sea salt
• 1 teaspoon fresh lemon juice or lime juice (from 1 lemon or 1 lime)
• Rice bran oil, sesame oil, or grapeseed oil, for frying
• 4 (4- to 5-ounce) boneless pork loin chops (about 3/4 inch thick)
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ⅓ cup all-purpose flour (about 1 1/2 ounces)

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