Steps

1. Peel 1 onion, remove the core, and cut into 1.5cm wedges.
   🕒 02:07
2. Season 200g pork belly with 2 pinches of salt.
   🕒 04:53
3. Heat 1.5 tbsp oil in a frying pan, add the seasoned pork belly and sliced onion, and stir-fry over medium heat.
   🕒 05:08
4. After lightly stir-frying the pork and onion, add 300cc water, 4 tbsp KORE!UMA!!TSUYU, 2 tsp soy sauce, 1 and 1/3 tsp sugar, 2 tbsp sake, 2 tsp Mirin (Sweet Rice Wine), 3-4 pinches bonito flakes, and 2 tbsp curry powder. Mix well and bring to a boil.
   🕒 06:53
5. In a bowl, mix 1 tbsp and 2 tsp potato starch with 50cc water to make a potato starch slurry.
   🕒 10:59
6. Add the potato starch slurry to the boiling curry and mix until your desired thickness is reached, then turn off the heat. 【Tip!】 Curry thickened with potato starch can become watery if saliva enters it, as the starch breaks down. When tasting, always use a fresh spoon.
   🕒 11:25
7. For the side dish, trim the tough ends off 1 pack (100g) enoki mushrooms and cut into 4 equal portions.
   🕒 13:51
8. Bring water to a boil in a pot, add salt for 1% concentration, and boil the enoki mushrooms for 2 minutes.
   🕒 15:08
9. Plate the boiled enoki mushrooms, season with 3 shakes MSG(Ajinomoto) (MSG), bonito flakes to taste, and soy sauce to taste. Sprinkle with chopped scallions to taste.
   🕒 16:32
10. Serve warm rice (400g) into a bowl and lightly spread it out.
    🕒 19:57
11. Pour a generous amount of the prepared soba restaurant style curry over the rice.
    🕒 20:48
12. Finally, garnish with fukujinzuke to taste and serve.
    🕒 21:25