Steps

1. Cut 300g of beef into small pieces.
   🕒 00:16
2. Cut 5 large frozen onions. [This is the key!] Freezing breaks down the fibers, concentrating sweetness and making them less prone to burning.
   🕒 00:29
3. Remove the tough base from 1 pack of shimeji mushrooms and carefully separate them strand by strand.
   🕒 01:04
4. Break apart 1 bag of fu and soak it in water.
   🕒 01:14
5. Thoroughly squeeze out the moisture from 1 bag of soaked fu using paper towels.
   🕒 02:37
6. Remove the stems from 1 eggplant and cut it in half lengthwise. Make shallow cuts on the cut surface.
   🕒 05:37
7. Remove the black tips from 4 okra. If large, cut in half.
   🕒 05:50
8. Heat a pot, add 1 ladleful of vegetable oil, and sauté the cut frozen 5 onions until caramelized.
   🕒 01:21
9. [This is the key!] Frozen onions are less likely to burn and cooking time is shortened. Commercially frozen onions are not suitable.
10. Once the onions are caramelized, add the small pieces of 300g~ of beef and sauté slowly.
    🕒 02:13
11. Add the separated 1 pack of shimeji mushrooms and mix.
    🕒 02:30
12. Add 1 bag of squeezed fu to the pot and stir-fry.
    🕒 02:53
13. Add 1400cc of dashi broth + water to the pot. [This is the key!] If substituting with mentsuyu or shiro dashi, adjust the water ratio.
    🕒 03:00
14. Add 60cc of TY, 100cc of Worcestershire sauce, and 10g of Mitas, and mix.
    🕒 03:25
15. Add 1 ladleful of curry powder and mix well. [This is the key!] Maintain high heat until the end.
    🕒 03:50
16. Add 1 pack of retort curry and mix.
    🕒 04:02
17. Add a little pepper and a little Curry Plus Hot to your liking and mix.
    🕒 04:23
18. Simmer the mixture thoroughly. [This is the key!] Repeatedly simmering and heating deepens the flavor.
    🕒 04:46
19. Once the curry has thickened, add the cut 1 eggplant and 4 okra and simmer until cooked through.
    🕒 05:54