Steps

1. Finely chop 1/2 onion. Make a few incisions on the side opposite the root of the onion, cut diagonally while leaving the root intact, then make 2-3 cuts from the side and chop finely from the end. If the pieces are too large, chop them further with your knife. [Key Tip!] The closer the incisions, the finer the mince; the wider they are, the coarser the mince. Be careful not to cut all the way to the root, or it will fall apart.
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2. Place the minced onion in a heatproof container, add a pinch of salt, and mix well. [Key Tip!] The salt is not for seasoning but to draw out moisture faster through osmosis.
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3. Microwave the onion on 600W for 3 minutes to evaporate the moisture. [Key Tip!] This is the trick to making caramelized onions quickly.
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4. In a bowl, combine 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), and 2 tsp Oyster Sauce.
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5. Grate 1 clove Garlic (8g) and 7g Ginger, then mix them into the seasonings in the bowl. [Key Tip!] The skin of ginger contains a lot of flavor, so you can grate it with the skin on.
   🕒 03:00
6. Prepare 9g (1.5 tbsp) Curry Powder. [Key Tip!] Commercial curry powder is an excellent all-purpose spice as it doesn't contain flour.
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7. Prepare 15g Butter.
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8. Pour 1/2 can of Canned Whole Tomatoes into a bowl and mash them thoroughly with your hands. Mash the tough stem end particularly well. [Key Tip!] Leftover canned tomatoes can be frozen in a zip-top bag for storage.
   🕒 04:17
9. Prepare 1 can of Canned Mackerel in Brine.
   🕒 05:08
10. Heat a frying pan over low to medium heat, add oil, and sauté the microwaved onion for a few minutes. Sauté until the onion turns uniformly brown and sweet. [Key Tip!] Evaporating moisture in the microwave shortens the sautéing time, allowing you to achieve caramelized onions quickly.
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11. Turn off the heat, add the Canned Mackerel in Brine with its liquid to the frying pan, and break up the mackerel thoroughly. [Key Tip!] Breaking up the mackerel well prevents any fishy odor and makes it easier to eat.
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12. Add the prepared seasoning mixture to the flaked mackerel, mix well, and then cook over low to medium heat.
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13. Add a pinch of salt for seasoning and cook to evaporate the moisture. [Key Tip!] The alcohol from the sake and mirin helps to remove the fishy smell, while garlic and ginger neutralize any remaining odor.
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14. Once most of the moisture has evaporated, add the prepared curry powder and stir briefly. [Key Tip!] Lightly sautéing spices enhances their aroma. Be careful not to burn them.
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15. Once fragrant, add the mashed Canned Whole Tomatoes and simmer lightly for 1-2 minutes until the consistency is thick enough not to drip when served over rice.
    🕒 07:20
16. Once it becomes thick and paste-like, add the prepared Butter. Once the butter has melted, taste and adjust seasoning. [Key Tip!] Adding butter makes the texture smoother and prevents the mackerel from becoming dry.
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17. Serve the finished keema curry over rice on a plate. Garnish with an egg yolk, Parmesan cheese, and parsley as desired. [Key Tip!] Properly eliminating the mackerel's fishy odor makes it easier to store or freeze.
    🕒 08:18