Fried the ebi tempura and set aside

Cut the onions, potato and carrot into 1 inch cubes. Stir fry oil and red onions for 2 min, then add meat (I used leftover chicken breast) potatoes and carrot together. Add 150 ml of water and let them cook for 15 min

Mix the curry block to the stew until it dissolves (no need to add corn starch to thicken the sauce)

Add seasoning, I usually add sweet soy sauce and a pinch of salt

Serve together with warm rice and chop some dried seaweed for japanese theme garnish🍛