Step 1

Gather all the ingredients.

Step 2

In a large frying pan, heat the oil on medium heat and sauté onion, about 5 minutes.

Step 3

When the onion is tender, add the meat and cook until no longer pink, about 5 minutes.

Step 4

Add dashi and bring it to a boil.

Step 5

Using a fine-mesh strainer, skim off scum and foam on the surface. When it's done, reduce the heat to medium-low heat and add Japanese curry roux cubes.

Step 6

Let them dissolved completely. If the curry is too thick or salty, you can add more dashi or water. When the curry starts to thicken, add soy sauce and mix well.

Step 7

Serve steamed rice in individual bowls and put curry on top. Garnish it with green onion and enjoy!

Step 8

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.