STEP 1/5
Lightly scorch potatoes, carrots, onions, pork, mushrooms, etc. on a grill.
STEP 2/5
Caramelize the chopped onions in the butter.
STEP 3/5
Boil all the ingredients and broth over the dying, brownish onion. Add the solid curry powder,
STEP 4/5
(Not a required course)
Stir-fry nutmeg, cumin seeds, and garammasala in a frying pan and add to curry roux. Add a spoonful of oyster sauce.
STEP 5/5
Stir well for about two hours at intervals of 10 to 15 minutes. Then put the finished curry in an earthen pot and place the raw egg and cheese on top. The order of stacking is a little curry, rice, curry, raw eggs, and cheese. Melt the cheese in a 240-degree oven for about 10 minutes. *If you don't have an oven, you can put it in the microwave.
There are many ways to make Japanese curry. But my secret, which many people don't do, is to do aburi. It can be used in many dishes. For example, even when boiling pork, it is slightly scorched with a pan or grill. It feels good to have a slight smoky scent, and the first reason is to control the smell.
It's a fusion Japanese dish using Korean ttukbaek.
If you make Korean-style yellow curry, not Japanese curry, and make it a change of mind with the leftover curry, you can imagine it, but you will feel a taste you have never eaten.