1. Cook 50g brown rice according to package instructions. 2. Heat 5ml sesame oil in a large pot over medium heat. 3. Add 50g diced onion and cook until softened, about 3-4 minutes. 4. Add 3g minced garlic and cook for 30 seconds until fragrant. 5. Add 100g cubed potato, 50g cubed carrot, and 40g sliced mushrooms. Cook for 5 minutes, stirring occasionally. 6. Add 180ml vegetable broth, 5ml soy sauce, and 5ml mirin. Bring to a simmer. 7. Cover and cook for 10-15 minutes, until vegetables are almost tender. 8. Add 60g diced bell pepper and 50g edamame. Cook for 5 more minutes. 9. Break 20g Japanese curry roux into pieces and add to the pot. Stir until completely dissolved. 10. Simmer for 5 more minutes until the curry thickens. 11. Season with 1g salt and 1g black pepper. 12. Serve over brown rice, garnished with 5g pickled ginger.