1-First, heat oil in a pot over medium-high heat to kick off the cooking process. Then, sauté onions until they turn translucent and the edges begin to brown, building a sweet base for your sauce.

2-Cooking the Vegetables and Sauce: Next, add potatoes and carrots to the pot and stir for a couple of minutes to blend the flavors. Pour in 800ml of water and bring it to a boil, then reduce to medium-low and simmer for about 7 minutes until the vegetables are nearly cooked; skim off any scum as it appears.

Break the curry roux into small pieces and add it to the pot, stirring gently to dissolve it completely. Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally until the roux melts fully.

3-Adjusting and Serving: Adjust the sauce consistency to match that of béchamel sauce by adding water if it’s too thick or simmering longer if it’s too thin; remember, it thickens as it cools. Prepare your chicken cutlets fresh or use pre-made ones, cook them until golden, and slice into 2.5cm wide strips.

Finally, serve by placing hot rice on one side of a plate, leaning the cutlet pieces against the rice, pouring the curry sauce beside the cutlet, and adding a small portion of Fukujinzuke on the side. Serve immediately for the best experience. This method keeps the crispy texture intact while highlighting the rich sauce.