Heat wok/large saucepan on med high.
Add 1 tbsp olive oil when hot.
Saute onions until soft.
Add shabu beef slice and separate slices.
When beef is half cooked, add water, potatoes, and carrot.
Bring to boil, lower heat to med, and cover.
Preheat oven to 180C.
Allow to simmer for 15 mins or until potatoes and carrot are tender.
Add Japanese curry roux.
Stir until combined and sauce thickens.
Remove from heat.
In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.
Top with cheese, cover the middle part with cheese as well.
Then crack an egg in the middle.
Season egg with a little salt and black pepper.
Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
Garnish with chopped spring onions.