Steps

1. Thinly slice 250g onion against the grain.
   🕒 03:34
2. Slice 100g carrot.
   🕒 04:35
3. Cut 2 potatoes into irregular chunks.
   🕒 07:14
4. Add 1 tbsp water to the potatoes in a heatproof dish, and microwave for 5 minutes at 600W without plastic wrap.
   🕒 07:56
5. Peel 1 clove of garlic.
   🕒 08:15
6. Heat 1 tbsp oil in a pot, add the onion and 2 pinches of salt, and sauté.
   🕒 08:48
7. Sauté the onion over high heat until caramelized, coating it thoroughly with oil. 【Tip!】 Slicing the onion against the grain and sautéing it over high heat will caramelize it quickly, bringing out its richness and aroma. The browned bits also add umami.
   🕒 09:36
8. Add the carrots to the pot and sauté.
   🕒 13:51
9. Add 250g pork slices and sauté until the meat changes color.
   🕒 14:49
10. Add 650cc water to the pot and bring to a boil.
    🕒 15:38
11. Once boiling, reduce to medium heat, cover, and simmer for 10-15 minutes. 【Tip!】 Do not skim the scum from the curry, as it contains umami components. Simmering with the scum enhances the meat's flavor and deepens the taste.
    🕒 17:04
12. Heat 1 tbsp oil in a frying pan and lightly sauté the microwaved potatoes.
    🕒 17:18
13. Season the potatoes with salt and pepper to taste and sauté until browned. 【Tip!】 Sautéing the potatoes separately prevents them from breaking down and over-thickening the curry, allowing you to enjoy a fluffy texture.
    🕒 17:35
14. Turn off the heat under the curry pot, add 90g Yokohama Hakuraitei, 2 cubes Glico ZEPPIN, and 1 tsp oyster sauce, and mix well until the roux dissolves.
    🕒 19:03
15. Turn the heat back on, add 10g butter and grated 5g garlic, and simmer gently while mixing.
    🕒 20:36
16. Serve the simmered curry.
    🕒 22:03
17. Garnish the curry with the sautéed potatoes.
    🕒 22:54
18. Serve with Tabasco, if desired.
    🕒 24:59