Mix the ingredients marked with a circle (〇) to make the curry roux and set aside.

Cut the pork into bite-sized pieces, thinly slice the onion, cut the carrot and potatoes into chunks, remove the base from the shimeji mushrooms and separate them. Dice the tomato.

Heat the butter in a frying pan, add everything from step 2 except the tomato, and season with bouillon, salt, and pepper. Sauté until the bouillon dissolves and the meat is about 80% browned.

Add the tomato and sauté for about 1 more minute.

Add 2 1/2 cups (600ml) of water, bring to a boil, then cover partially and simmer for 10-15 minutes.

After 10-15 minutes, turn off the heat, add the roux from step 1, and stir to dissolve.

Turn the heat back on and stir until it thickens. Taste and adjust the seasoning with salt, soy sauce, or Worcestershire sauce as needed.