10-Minute Makanai Curry

Slice the onion thinly.

Slice or julienne the carrot.

Mince the garlic and ginger.

Heat sesame oil in a frying pan and gently saute the minced garlic and ginger over low heat until fragrant.

Increase heat, add the pork belly, and saute until about 70% cooked. Season with salt and pepper.

Add the onion and carrot and saute until lightly softened. Add doubanjiang and curry powder and toss to coat, releasing the aromas.

Add the broth (water with chicken bouillon dissolved in), then chicken bouillon powder, sugar, soy sauce, and oyster sauce. Simmer 1-2 minutes to meld.

Lower the heat, gradually add the potato starch slurry while stirring to thicken. Once thickened, increase heat and bring to a brief boil.

Plate rice and ladle the curry on top. Serve with fukujinzuke, zha cai, and chili oil if desired.