Pork Curry Donburi

2 tbsp rice bran oil
2 onion (thinly sliced)
500 g sliced pork belly, cut into 2 cm pieces
4 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder)
4 cubes Japanese curry roux (you can make homemade curry roux)
2 tbsp soy sauce
For Serving:
4 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
2 spring onion, chopped

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.
Pork Curry Donburi Ingredients
In a large frying pan, heat 2 Tbsp neutral oil on medium heat and sauté 2 onion (thinly sliced), about 5 minutes.
Pork Curry Donburi 1
When the sliced onion is tender, add 1 lb sliced pork belly and cook until it‘s no longer pink, about 5 minutes.
Pork Curry Donburi 2
Add 4 cups dashi (Japanese soup stock) and bring it to a boil.
Pork Curry Donburi 3
Using a fine-mesh strainer, skim off the scum and foam from the surface. Then, reduce the heat to medium-low and add 4 cubes Japanese curry roux.
Pork Curry Donburi 4
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 2 Tbsp soy sauce and mix well.
Pork Curry Donburi 5
Divide 4 servings cooked Japanese short-grain rice into individual donburi bowls and put the curry on top. Garnish it with 2 green onion/scallion (chopped) and enjoy!
A white bowl containing pork curry over steamed rice.

To Store
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
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.