Slice the pork into bite-sized pieces and cut the tomato wedges. Mince the onion and garlic, set aside.
Heat butter in a frying pan and add in the minced garlic. Cook the garlic until fragrant and add in the minced onions. Season with salt and pepper, sauté for 10 minutes.
Once the onions are caramelized, add in curry powder and flour. Stir well.
Add in the thin-sliced pork to Step 3 and cook well. Once the pork is cooked thoroughly, add in water and Tonkotsu Soup Base. Simmer in low heat for about 10 minutes, stirring occasionally.
Heat olive oil in a separate pan. Cook the eggplants, tomatoes, shimeji mushrooms, and kabocha squash. Season with salt and pepper and cook thoroughly.
Place cooked rice on a plate and pour in the curry from Step 4. Arrange the vegetables over the curry and finish with a sprinkle of parsley. Enjoy!