Mince the onion. Heat vegetable oil in a frying pan and cook the ground meat.
Once the meat has changed color, season with salt (a pinch) and pepper. Add the onion and continue cooking.
Once the onion has become transparent and tender, add the curry powder.
Add the demi-glace sauce and the water to Step 4. Lower the heat to low.
Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper.
Accompaniments: Boil the edamame in salted water and remove the beans from the pods.
Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste. Chop the bell pepper into bite-sized pieces.
Heat vegetable oil in a frying pan and saute the eggplant and pepper separately.
Serve rice onto a plate and top with Step 6. Arrange Step 9 and the edamame as toppings.
Story Behind this Recipe
You can use any vegetables as toppings. I recommend trying pumpkin, green beans, or okra! When reheating the leftovers, add enough water as needed.
If you like spicy curry, taste it and add more curry powder. In place of curry powder, you can use finely chopped 2 blocks of store bought curry roux (35-40 g). In that case, you don't need to season with the 1/2 teaspoon of salt.