Curry (caramelized onion curry) | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

Cut carrots in half lengthwise and diagonally.
Cut the onion in half, slice it so as to cut the fibers, put it in a heat-resistant bowl and heat it in a microwave oven at 600W for 4 minutes without wrapping.
Peel the potatoes, cut them into bite-sized chunks, put them in a heat-resistant bowl, add a pinch of salt, cover with plastic wrap and heat in a microwave oven at 600W for 4 minutes and 30 seconds.
2 garlic cloves (for frying) are peeled, crushed, cored and finely chopped.
Mince the ginger.
Peel 1 clove of garlic (for grater).

Melt the lard in a frying pan, add the onion from Step 1 evenly, sprinkle with a little salt, and fry until it turns amber while turning it over so as not to over mix.
When the onions turn amber, move them to the edge of the frying pan to create space.
Add lard to the space, stir-fry the garlic (for stir-frying) and ginger from 1, add (A) and the cut pork belly, sprinkle with salt and pepper, and stir-fry over medium heat.
Add carrots and fry.

Add sake to Step 2 and bring to a boil. Add water and chicken stock, cover, and simmer over medium heat for 5 minutes.
Add (B) and grated garlic, and heat over low heat while stirring.
Add 1 potato and mix lightly.

Place rice on a plate and sprinkle with 3.
Sprinkle dried parsley over rice to complete.