1. s1190175 Shuichiro Murata
s1190189 Ikumi Obu
s1190186 Takaya Onoda
How to make Curry
• Shuichiro Murata was in charge of the first half sentences of the instructions.
• Ikumi Obu was in charge of the second half sentences of the instructions.
• Takaya Onoda was in charge of the graphics of the instructions.
Requirements of the Curry Rice (for 5 men)
• Meets (200g, use your favorite type of meet such as beef, pig, chicken, etc)
• 2 Potatoes
• 1 carrot
• 1 onion
• Cooked rice (Make sure to cook enough amount so that all the people who eat
can satisfy their hunger.)
• An ounce of Olive oil
• Water (about 1200ml)
• A half of the boxed curry roux on public sale
1. Getting ready
1. Cut the carrot into bit-sized pieces like cookies.

2. 2. Cut the potatoes into quarter pieces.
3. Cut the onion into half pieces. After that, slice it into thin slices.
4. Cut the meets into bit-sized pieces.
Attention! Make sure…
• Cut the meets after finished cutting vegetables. Otherwise, the
germs of the meets move to the vegetables.
• Slice the onion into thin pieces after cutting into half pieces, or you
are going to have a higher risk of cutting your finger by the knife.
2. Frizzling the ingredients
Since the purpose is to make a curry, there is no need to frizzle the ingredients
completely. You can pull out the flavor from the ingredients by doing this process.

3. 1. Turn the heat into “high” and put the heat to the pot. About 18 seconds
should be enough.
2. Put in an ounce of olive oil.
3. Put in the meets. Cook them until you can see all meets are completely
pink.
4. Put in the onion. Cook and mix the onion and meets until you can see
the onion is being a bit cleared.
3. Boiling the ingredients
1. Put in the rest of all ingredients in to the pot.
2. Put in the water into the pot. Put the water until you can see the
ingredients are completely in the water by the difference of 1 cm.
3. Turn the heat into “low” after 1 minutes you put in the ingredients.
4. Boil the ingredients for 15 minutes. Remove the harshness, the brown
colored foams, per 1 to 2 minutes.
4. Put in the curry roux
1. Turn off the heat.
2. Put roux into the pot. (Make sure add it after turn off the heat.)
3. Break roux into small pieces.
4. Turn the heat into low over 10 minutes. And ingredients it every 15 to
30 seconds so you can prevent the roux is caked in the pot.
5. Turn off the heat.
5. Serve the curry with cooked rice.
6. Everyone to eat
7. Delicious!!