How to Make Karē (Japanese Curry)

Slice the onion very thinly.

Prepare the carrot and potato, cutting them into medium-sized pieces.

Select and slice the Shiitake mushroom into strips, and set aside the Shimeji mushroom.

Slice the meat very thinly. (The tip is to let it semi-freeze to make slicing easier).

Heat oil in a pot and caramelize the sliced onion.

Add the Shiitake and Shimeji to the caramelized onion and let them brown. Then, remove all the browned ingredients from the pot and set aside.

Using the same pot, add more oil and sauté the sliced beef.

Season the beef while sautéing with salt, black pepper, and add a little sake to eliminate any odor.

Once the beef is well browned, add the carrot, potato, mushrooms, and onion that were reserved.

Stir the ingredients well and cover with water. Cook until the carrot and potato are tender.

Add the Japanese Curry Roux Block mixture, stirring until dissolved.

Incorporate a cinnamon stick to enhance the spice flavor.

Add the secret ingredient: semisweet or dark chocolate, as it imparts earthy, bitter tones and a touch of sweetness that harmonizes with the curry.

Mix well. If the sauce is too thick, thin it out with a little water until the desired consistency is reached.

Serve the finished Karē.