Wrap meat with cling wrap and pound both sides to tenderize.
Wipe a tray with a wet cloth and sprinkle on salt and pepper.
Unwrap the meat and lay them on a tray. Sprinkle salt and pepper.
Dust flour on another tray. Sprinkle flour on both sides of the meat and shake off the excess.
Make batter. Put mixture A in a bowl, mix it and sift on the tray, using a strainer.
Spread the egg mixture to cover the meat (dredged in flour) entirely, shake off the excess.
Cover the meat with breadcrumbs in another tray. Lightly shake off the excess and fry it at 180 degrees centigrade.
Turn it over after 3 minutes and fry the other side for a further 3 minutes. Serve it with the vegetable Curry Sauce.
For the Curry Sauce, you may get S&B or other brands of rue to make cooking easier. Every home cook in Japan uses that to save more time and get the same satisfaction regarding the taste. You may even choose the intensity of heat/spice.
You may adjust how rich you want your sauce as you can split the rue in cubes. Mix it with 1 cup of water and 2 cans of vegetable juice (adjust as desired).
For the vegetables, you may use onion, garlic, ginger, carrots, potatoes, mushrooms, eggplant, zucchini, red bell pepper, green bell pepper (cut in triangular bite size ).
For a much simpler method:
Finely chop onions 100g, garlic 2 cloves, and ginger 1 fragment same as the garlic. You may add pepper flakes according to your desired heat.
Pour 1tbsp of salad oil on a skillet and sauté (1) until golden brown, do not burn.
Add curry powder I tsp, mix and sauté.
Add preferred vegetables, laurel and mix well.
Add water and vegetable juice or tomato juice. Boil until veggies are tender. Turn to low heat to remove scum.