Finely chop the onion and sauté until translucent. Mix with the beef, add salt, black pepper, and half an egg (do not make it too runny). Knead together, form into patties, and press a dent in the center. Refrigerate for 15 minutes.

Prepare separate bowls for all-purpose flour, beaten eggs, and breadcrumbs. Heat oil in a pan. Before frying, reduce the heat to prevent the coating from burning. Coat the patties in the order of flour, egg, and breadcrumbs. Fry until golden and crispy using medium to low heat. Set aside.

Prepare the curry sauce.

Slice the onion thinly and sauté in a little oil until golden. Add diced carrots and potatoes, and continue to sauté. Transfer the sautéed mixture to a pot (if you don't have sake, you can use shabu broth as a substitute for flavor).

Add clean water to the pot and bring to a boil. Grate ginger and apple, and add whole crushed garlic cloves. Once it boils, reduce the heat and simmer until the vegetables are tender.

Season with Japanese soy sauce, salt, and black pepper (or use a seasoning of your choice). Add 3-4 curry roux blocks.

Continue to simmer until the vegetables are soft.

To serve, plate the rice, place the hamburg steak on top, and pour the curry sauce over.