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1
Mince onion, garlic and ginger.
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2
In a frying pan or a pot, heat vegetable oil, garlic, ginger and bay leaf.
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3
Once fragrant, add onions.
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4
Saute for 10 minutes over medium heat while stirring with a spatula.
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5
It is ideal to saute until reaching this color.
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6
Add tomatoes and sugar.
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7
Reduce the liquid until it becomes thick.
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8
Sugar will neutralize the acidity.
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9
Reduce heat and mix in the curry powder little by little.
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10
Once all the spices are included, add salt.
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11
The paste is done.
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12
Transfer the paste into a pot.
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13
Add water, consomme granule, meat, and drained soybeans.
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14
Break up the meat.
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15
Adding water at the same time makes it easy to crumble the meat.
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16
Once it starts to simmer, add Japanese Worcestershire sauce.
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17
Cook for 10 minutes while mixing well from the bottom of the pan.
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18
Add salt to adjust the taste if necessary.
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19
It is okay to leave it a little on the bland side.
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20
Take off the heat and cool the whole pan in water.
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21
Slightly open the lid to let the steam out.
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22
Cool to let the flavors absorb.
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23
Make sure that water does not get in the pan!
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24
!
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25
When cooled, you can put the whole pot in the refrigerator as well!
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26
This extra step will strengthen the flavor and add depth to the dish.
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27
Reheat just before serving.
