Steps

1. Finely chop 1/2 onion by making cuts without going all the way to the core to avoid large pieces.
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2. Make diagonal cuts on the onion, leaving the root end intact so you don't cut all the way through. Use the entire blade of the knife and cut with a drawing motion.
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3. Lay the onion on its side and make about 3 horizontal cuts. Be careful not to let the onion fall apart.
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4. Finely dice the onion. Take your time to dice it finely.
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5. Finely chop the un-cut root end separately.
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6. Add the minced onion to a frying pan.
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7. Heat the frying pan over medium-low heat and lightly oil it.
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8. Add 1 pinch of salt to the onion and sauté.
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9. When the moisture has evaporated and the onions are sizzling, add a small amount of water to further evaporate the moisture, and sauté them to bring out their sweetness, similar to making caramelized onions. (Secret Tip!) Sautéing the onions alone first brings out their sweetness and adds depth to the sauce. The salt's osmotic pressure helps them cook faster.
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10. Sauté for about 5 minutes until they taste sweet, then turn off the heat and set the onion aside.
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11. Heat the frying pan over medium-low heat and add oil.
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12. Add 150g of ground meat blend to the frying pan, spread it out, and press it down to brown it.
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13. Season the ground meat blend with 1 pinch of salt. (Secret Tip!) Sautéing the onions and ground meat separately allows the ground meat to brown properly and prevents the overall flavor from becoming diluted.
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14. Once browned, flip the meat and wipe away any excess fat that has rendered from the ground meat with a paper towel. (Secret Tip!) Wiping away excess fat prevents the flavor from becoming diluted and makes the dish less greasy.
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15. Add 1 tbsp of curry powder and sauté with the oil until fragrant. Be careful not to burn it, and turn off the heat once the aroma is released.
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16. With the heat off, add the sautéed onions, 2 tbsp of Cooking Sake (Rice Wine), 1.5 tbsp of Vinegar, 1 tbsp of Worcestershire Sauce, and 2 cloves of minced garlic (1 tbsp) to the frying pan. (Secret Tip!) The subtle acidity of the vinegar adds depth to the flavor. Sautéing the seasonings and garlic mellows the acidity and adds richness.
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17. Once the seasonings are added, heat over medium-low heat and cook until the moisture has evaporated and the flavors have concentrated.
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18. Turn off the heat again to prevent sticking.
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19. Add 110g of mixed beans and 1 can of whole tomatoes. Lightly crush the whole tomatoes to help them cook.
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20. Add 1 tsp of sugar, 1 tsp of Consomme (1/2 cube), 1 tsp of paprika powder, and oregano to taste.
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21. Heat over medium heat until boiling, crushing the whole tomatoes and stirring constantly to prevent sticking to the bottom.
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22. Once boiling, reduce heat to low, cover, and simmer for 5 minutes.
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23. After 5 minutes, remove the lid and continue to simmer for another 5 minutes while stirring, until the liquid has reduced. (Secret Tip!) Simmering for a total of about 10 minutes will soften the beans and concentrate the tomato's umami.
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24. Turn off the heat, taste, and adjust the saltiness with 2 pinches of salt.
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25. Grind pepper to taste. (Secret Tip!) Pepper loses its aroma easily, so it's best to add it after turning off the heat.
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26. If you want more heat, adjust with chili pepper or Ichimi Togarashi (Japanese chili powder).
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