Steps

1. Finely chop pizza cheese to taste into a bowl.
   🕒 12:12
2. Arrange horse sashimi to taste on a plate and sprinkle with salt and pepper to taste.
   🕒 12:20
3. Generously sprinkle the finely chopped pizza cheese over the horse sashimi.
   🕒 12:53
4. Thinly slice new onion to taste.
   🕒 13:32
5. Tear garland chrysanthemum to taste into appropriate sizes.
   🕒 13:43
6. Arrange the horse sashimi, thinly sliced new onion, and torn garland chrysanthemum on a plate, then drizzle with olive oil to taste and black pepper to taste.
   🕒 13:50
7. Grate nagaimo yam to taste with the skin on.
   🕒 16:05
8. Add shiro-dashi 2 tsp, salt and pepper to taste, and the egg white of 1 egg to the grated nagaimo yam and mix well. 【Chef's Tip!】 Adding egg white helps the mixture solidify when cooked.
   🕒 16:39
9. Heat sesame oil to taste in a frying pan, pour in the nagaimo yam mixture, and cook both sides.
   🕒 17:23
10. Drizzle the cooked nagaimo yam grill with dashi soy sauce to taste and top with garland chrysanthemum to taste.
    🕒 19:56
11. Cut carrot 1, onion 1, and potato 1 into appropriate sizes.
    🕒 22:40
12. Heat vegetable oil to taste in a frying pan, then sauté the chopped vegetables, pork belly to taste, and sausage to taste.
    🕒 26:16
13. Add takoyaki flour to taste to the sautéed ingredients and mix. 【Chef's Tip!】 Using takoyaki flour instead of curry roux adds a unique thickness and flavor to the curry.
    🕒 26:39
14. Add curry powder to taste and continue to sauté.
    🕒 29:18
15. Add dashi soy sauce to taste and simmer.
    🕒 29:29
16. Season with salt and pepper to taste at the end.
    🕒 29:52