Thiscurry riceis basically the same as what I often eat in Japanese stores and at home, such as at the domestic COCO Ichiban House.
Ingredients:
Pork，Onionx3, HRadicchiox1，Turnipx2.
Japanese brand S&B 'melt-in-your-mouth' curry block, spicy flavor.(There are medium-spicy and sweet options now, but the spicy ones aren't that spicy either.)
Vegetable oil.
TABASCOChili pepperPiece, pickled radish.

Some of these imported ingredients can be found on Taobao, with reasonable prices. The curry block costs 15 yuan and TABASCO ten.(2011)
Method:
1. Heat a small amount of oil in a pan, then stir-fry the chopped pork until it changes color.
2. Add onionCarrotPotato and stir for a short while.
3. Add water to just cover the ingredients; it's okay if some vegetables are above the surface.The amount of water is only about the difference between thick and thin consistency.No salt needed.Simmer for about 20 minutes on low heat until the onion becomes transparent and tender.Other methods to make the pork softer can be used if preferred.I'm still learning, so the pork's texture is usually average. I've even tried a pressure cooker but it wasn't perfect due to insufficient time.
4. Break in the curry block; one whole box for these ingredients.Stir frequently to prevent sticking at the bottom of the pan.You should be able to smell very authentic Japanese curry aromas by now.
5.RiceServe on a plate, with several spoonfuls of curry on the side.Job done!Simple and convenient.

Wrote this out of the blue today. No photos available, so just a reference image will do; its container looks nicer than mine but not as well photographed.
Tips:
1. If you can handle it, add a drop of TABASCOChili saucefor an extra delicious flavor (this is also used in Japanese curry houses), pure curry can be too bland, and the crispy pickled radish can help.However, due to many additives, don't eat too much.
2. Serve with miso soup with chopped green onions for even better taste!