Cup of Yum
1. Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. In a large frying pan, heat 1 Tbsp neutral oil on medium heat and sauté 1 onion (thinly sliced), about 5 minutes.
3. When the sliced onion is tender, add ½ lb sliced pork belly and cook until it‘s no longer pink, about 5 minutes.
4. Add 2 cups dashi (Japanese soup stock) and bring it to a boil.
5. Using a fine-mesh strainer, skim off the scum and foam from the surface. Then, reduce the heat to medium-low and add 2 cubes Japanese curry roux.
6. Dissolve the cubes completely. If the curry is too thick or salty, you can add more dashi or water. When the curry starts to thicken, add 1 Tbsp soy sauce and mix well.
7. Divide 2 servings cooked Japanese short-grain rice into individual donburi bowls and put the curry on top. Garnish it with 1 green onion/scallion (chopped) and enjoy!

To Store

1. You can keep the leftovers in an airtight glass container and store in the refrigerator for 3 days or in the freezer for a month. Store any unused curry roux in the refrigerator.

To Reheat

1. Leftover curry will thicken as it cools, so it tends to burn while reheating. To avoid this, stir ¼ cup (60 ml) water or more into the leftover curry until loosened. Then, gently reheat it on low heat. If it seems thin, continue heating with the lid off to reduce the sauce.