Beef Roll Mushroom Curry Rice

Blanch the beef rolls in boiling water, adding a splash of cooking wine to remove impurities, then remove and stir-fry the cooked beef rolls, reserving the original broth in a bowl.

Choose a variety of mushrooms (150-250g), depending on personal preference. You can blanch them in advance or cook them directly later.

Dice the onion and carrot.

In a hot pan, melt a piece of butter and sauté the carrot until thoroughly cooked.

Then add the onions and stir-fry, followed by the mushrooms. If the mushrooms have not been blanched, make sure to cook them thoroughly at this step.

Add the reserved beef broth and curry cubes, choosing a non-spicy option for the kids.

Note: If using Banchan curry cubes, add half a grated apple. If using Qingshui brand (known as 'sweet and mild' and not spicy), do not add any apple; it will become too sweet. I haven't tried other brands.

Add the beef, milk, and water; the order of these steps doesn't matter. However, after adding the curry cubes and milk, it will stick to the bottom of the pan easily, so keep stirring constantly.

Before serving, taste for saltiness and add salt to taste.

This recipe results in a flavor that is just like Ichibanya's.