Curry and rice (Commercial Japanese Roux)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Cut onion into 2 cm pieces, carrot into quarter rounds, potato into bite-sized pieces, and pork slices into 2 cm pieces. |
| 2 | Put onions and carrots in a heatproof container, cover with plastic wrap and microwave for 10 minutes. |
| 3 | Heat oil in a pan, add onions and carrots, and stir-fry over medium heat for 5 minutes. |
| 4 | Add potatoes and pork and stir-fry until the pork changes color. |
| 5 | Add water, bring to a boil, remove lye, and cook over low heat for 5 minutes. |
| 6 | Add processed cheese, ketchup, Worcestershire sauce, and Parmesan cheese and cook over low heat for 10 minutes. |
| 7 | Turn off the heat, add the roux and mix. Cook over low heat for 5 minutes, mixing from the bottom of the pan. |
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