Steps

1. Cut the onion into large chunks.
   🕒 03:06
2. Place 300g onion in a microwave-safe bowl, cover, and heat at 600W for 5 minutes. 【Tip!】 Microwaving significantly reduces frying time and brings out sweetness and aroma.
   🕒 04:32
3. Cut the carrot into bite-sized chunks. No need to peel.
   🕒 05:03
4. Thickly peel the potato until no green parts remain, then cut into large chunks.
   🕒 05:30
5. Place 200g potato in a microwave-safe container and heat at 600W for 6 minutes. 【Tip!】 Fully cooking the potatoes beforehand prevents the curry flavor from thinning out and makes them less likely to break down during simmering.
   🕒 07:31
6. Cut the pork belly into easy-to-eat pieces.
   🕒 08:00
7. Heat 1 tbsp oil in a frying pan, then stir-fry the microwaved 300g onion over medium heat until it takes on color. 【Tip!】 Microwaved onions quickly caramelize, bringing out a rich, sweet flavor.
   🕒 08:47
8. Add the pork belly, sprinkle with salt and pepper to taste, and stir-fry until the meat changes color.
   🕒 10:52
9. Add the carrot and stir-fry briefly to combine.
   🕒 11:35
10. Add 800cc water, 2/3 tsp Hon-dashi, and 1 tsp oyster sauce, cover, and simmer over medium heat for 15 minutes. 【Tip!】 Hon-dashi (bonito dashi) mellows the curry flavor and pairs well with the sweetness and aroma of Vermont Curry. Oyster sauce adds umami, richness, and sweetness from seafood.
    🕒 12:19
11. After 10 minutes of simmering, add 5g grated garlic and 5g grated ginger, and simmer for another 5 minutes. 【Tip!】 Adding garlic and ginger later in the simmering process helps preserve their fresh aroma and flavor.
    🕒 16:10
12. Turn off the heat, add the chopped 1/2 box Vermont Curry roux, and mix well until dissolved.
    🕒 17:14
13. Turn the heat back on and add the microwaved 200g potato.
    🕒 18:06
14. Turn off or lower the heat to low, add 2 tsp mayonnaise, and mix well until the whole dish turns creamy. 【Tip!】 The egg and oil in mayonnaise make the curry exceptionally smooth and mellow.
    🕒 18:47
15. Serve the curry over 200g rice to complete. Garnish with katsuobushi (bonito flakes) or Majisco, if desired.
    🕒 22:20