Steps

1. Make accordion cuts on 20-30cm of green onion, then finely chop it for topping. 【Tip!】 Enjoy the fresh aroma and compatibility with the curry by using raw green onion as a topping instead of frying it.
   🕒 03:21
2. Mince 1 clove of garlic. Set aside on a separate plate to be used as a raw topping. 【Tip!】 Topping with raw garlic adds a core punch and flavor to the curry.
   🕒 04:12
3. Mince 60g of onion.
   🕒 04:52
4. In a frying pan, add 200g of ground pork and salt and pepper to taste, then add 1/2 tbsp of vegetable oil and sauté. 【Tip!】 Similar to keema curry, this dish requires a short simmering time, making it quick to prepare.
   🕒 05:32
5. Once the ground pork is cooked, add the minced onion and sauté until translucent. There's no need to sauté until golden brown.
   🕒 06:16
6. Add 1 tsp of chicken stock powder and 1 tsp of Doubanjiang (chili bean paste) and stir-fry together.
   🕒 06:37
7. Add 1 tsp of soy sauce and 2 1/2 tsp of sugar and continue to stir-fry.
   🕒 06:50
8. Add 350ml of water and 2 tbsp of sake and bring to a boil.
   🕒 07:11
9. Once boiling, turn off the heat, add 2 cubes of curry roux and melt them in.
   🕒 07:47
10. Return to medium heat and simmer until thickened. The curry is now complete.
    🕒 08:22
11. Defrost 200g of cooked rice and arrange it in a round shape on a plate.
    🕒 08:35
12. Pour the prepared curry over the plated rice. Top with the minced garlic and green onion.
    🕒 08:46
13. Sprinkle five-spice powder to taste over the entire dish. Be careful not to add too much, as the star anise flavor can become overpowering.
    🕒 09:08
14. Make a hollow in the center of the rice and gently place the yolk of 1 egg. 【Tip!】 Adding an egg yolk gives it an authentic Taiwanese appearance and a mellow richness.
    🕒 09:21
15. Drizzle with chili oil to taste if desired, and serve.
    🕒 09:39