Japanese curry rice

 1. Stir-fty onion in oil till it turns golden
2. Stir-fry the meat with onion until the outside meat is cooked
 3. Add water, meat and all vegetables in boiling pot for 2 hours
 4. Boil till they become tender
 5. Add curry powder, simmer
 6. Seasoning with Hondashi Seasoning Powder and honey
 Warning
 1. Warm up with lower heat and simmer after adding curry powder, be careful of the bottom of the pot burning
2. Add small amount of water with lowe heat on, simmer to the bottom of a pot when warming up curry sauce from refridgerator, be careful of the bottom of the pot burning 
3. Cooked curry sauce can be kept in freezer for 3 months
 
 How to make Japanese beef curry with rice
 1. Add rice on the plate (If customer wants more rice, they can be filled for 300 grams)
 2. Apply sauce on the side of rice
3. Decorate with Taberu Aonori dried seaweed on top
 4. Place Fukujinzuke Pickles on the side dish
 
 More topping – Onsen egg-
 1. Scald an egg with hot water all over, close the lit for 15 minutes, soak it with iced-cold water for 10 minutes

 More topping  - Omlette
 1. Whisk eggs and evaporated milk rapidly, stir-fry to cook only 80% and place it on top of rice
 
 More topping – Tonkatsu (Japanese pork cutlet)
 1. Fry it in oil at the temperature of 170 celsius for 3 minutes, drain the oil out, cut into 5 pieces in horizon
 
 More Topping - Chicken Karaage
 1. Fry it in oil at the temperature of 170 celsius for 3 minutes, drain the oil out
 
 More Topping - Shrimp Tempura
 1. Fry it in oil at the temperature of 170 celsius for 2 minutes, drain the oil out
 
 
More Topping - Sausage
 1. Cut into strips, fry it in oil at the temperature of 170 celsius for 15 seconds, drain the oil out 
 
 More Topping - Cheese
 1. Place in the middle between rice and curry sauce
 
Japanese Hayashi rice
How to make Beef Hayashi sauce
1. Stir-fry onion with butter till it smells
2. Add meat, stir-fry
3. Add frozen mushroom, stir-fry it till it becomes tender
4. Add water to boil for 10 minutes
5. Add Hayashi sauce and honey, boil to smooth

Warning
1. Warm up with lower heat and simmer after adding curry powder, be careful of the bottom of the pot burning
2. Add small amount of water with lowe heat on, simmer to the bottom of a pot when warming up curry sauce from refridgerator, be careful of the bottom of the pot burning 
3. Cooked Hayashi sauce can be kept in freezer for 3 months

How to make Japanese Hayashi rice - Beef)
1. Add rice on the plate (If customer wants more rice, they can be filled for 300 grams)
2. Apply Hayashi sauce on the side of rice 
3. Decorate with Taberu Aonori dried seaweed on top 
 
More Topping - Onsen
1. Scald an egg with hot water all over, close the lit for 15 minutes, soak it with iced-cold water for 10 minutes 

More Topping - Omlette
1. Whisk eggs and evaporated milk rapidly, stir-fry to cook only 80% and place it on top of rice
 
More Topping - Tonkatsu
1. Fry it in oil at the temperature of 170 celsius for 3 minutes, drain the oil out, cut into 5 pieces in horizon
 
More Topping - Chicken Karaage
1. Fry it in oil at the temperature of 170 celsius for 3 minutes, drain the oil out
 
More Topping - Shrimp Tempura
1. Fry it in oil at the temperature of 170 celsius for 2 minutes, drain the oil out
 
More Topping - Sausage
1. Cut into strips, fry it in oil at the temperature of 170 celsius for 15 seconds, drain the oil out  
 
More Topping - Cheese
1. Place in the middle between rice and curry sauce