Blend tamari, grated ginger, lemon juice/yuzu and powdered sugar together, and add sesame seeds.

Slice cabbage and bell pepper into thin strips.

Peel carrots, and cut them into thin sticks.

Fry the chops for 3 minutes on each side.

Season with salt and pepper, remove from heat, and keep warm.

Cook rice according to package instructions.

In the same pan where the chops were fried, roast the vegetables with chopped garlic and crushed chili in sesame oil until tender but still crisp.

Season with salt and pepper, but be cautious with the salt, as ponzu sauce is also salty in taste.

Arrange the vegetables on 4 plates.

Place the chops on top, and finish with a few spoonfuls of ponzu sauce on top.

Serve immediately with cooked rice.