Copycat Niigata Bus Center Curry

Put the lard in a bowl and melt it in the microwave. Sautéing the roux would brown it and keep it from turning yellow, so make a simple stir-together roux instead.

Add the cake flour to the melted lard and mix to make a beurre manié-style roux. It won't clump and can be added later as the thickener.

Bring 150 cc of water to a boil in a pot. Don't sauté the ingredients — simmer everything from cold water.

While the water heats, cut the onion and carrot into large chunks. About 70 g of onion is enough.

Add the cut vegetables to the boiling water. Next, cut the pork belly into small pieces and add it to the pot as well.

Add 150 cc of soy milk and 1 tablespoon of Chinese-style soup stock. This gives it the mellow richness and depth of a tonkotsu soup.

Taste, then season with 1/2 teaspoon of salt and 1.5 teaspoons of sugar.

Add 10 g of grated garlic for a mild spiciness.

Cover and simmer for about 15 minutes, until the onion loses its crunch.

Add 1.5 tablespoons of curry powder to the prepared roux, mix, and stir the mixture into the pot. It thickens without clumping.

Add 1/2 teaspoon of turmeric and 2-3 shakes of umami seasoning. The turmeric brings out the signature yellow color.

Serve the rice and ladle on plenty of curry, enough to cover the rice. Garnish with fukujinzuke pickles to finish. Add Worcestershire sauce to change up the flavor if you like.