Steps

1. Peel and trim the ends off 1 onion. Do not hollow out the root end.
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2. Set a slicer over a heatproof container and slice the onion against the grain.
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3. Loosely cover the sliced onion with plastic wrap and microwave at 600W for 4 minutes to remove moisture. [This is the secret!] Microwaving reduces sautéing time and concentrates the flavor.
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4. Prepare a small bowl and grate 12g of ginger.
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5. Trim the root ends off 2 cloves of garlic (approx. 15-20g), halve them lengthwise, and peel. Remove the germ if it's large.
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6. Grate the garlic into the same bowl as the grated ginger. [This is the secret!] Using plenty of fresh garlic and ginger will significantly boost the richness and umami.
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7. Add 3 tbsp Cooking Sake (Rice Wine), 2 tbsp Ketchup, and 1 tbsp Worcestershire Sauce to the same bowl and mix well to create the seasoning mixture.
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8. In a separate container, prepare 2 tbsp Curry Powder (approx. 12g) and 2 tsp Granulated Consommé (or 1 cube).
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9. Cut 300g of beef into bite-sized pieces if they are too large. [This is the secret!] Using scissors makes the process smoother without dirtying the cutting board.
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10. Heat a frying pan over medium heat and add a little extra oil.
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11. Add the microwaved onion to the pan, spread it thinly to coat with oil, and sauté for about 10 minutes until caramel-colored. [This is the secret!] If it starts to burn, add 1-2 tbsp of water and sauté while letting the water evaporate to prevent sticking. This promotes the Maillard reaction and maximizes flavor.
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12. Once the onion is caramel-colored, reduce the heat to medium-low, add 300g of beef, and sauté until browned.
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13. Sprinkle 2 pinches of salt over the beef.
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14. Once the beef is browned, add 2 tbsp Curry Powder and sauté briefly until fragrant.
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15. Add the prepared seasoning mixture, simmer briefly to evaporate the acidity, and mellow the flavor.
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16. Add 500ml of water and 2 tsp Granulated Consommé, stir lightly, and bring to a boil.
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17. Once boiling in the center, reduce heat to low, cover, and simmer for 10 minutes.
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18. To make a beurre manié (thickening agent), place 10g of salted butter in a heatproof container and melt in the microwave for about 30 seconds.
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19. Add 15g of all-purpose flour to the melted butter and mix well until incorporated. [This is the secret!] Mixing with butter prevents lumps when added to the curry.
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20. Turn off the heat of the curry, add a small amount of the simmered curry liquid to the beurre manié container, and dissolve the beurre manié.
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21. Add the dissolved beurre manié to the curry and mix well.
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22. Return to heat and simmer thoroughly until the curry thickens to your desired consistency.
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23. Finish by adding 1 tsp Soy Sauce and plenty of Pepper, taste, and adjust the thickness as needed.
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