Yokosuka Navy Curry

1. To prepare the Dashi Stock, gently wipe 10 grams of kombu with a damp cloth. Place the kombu and 1000 grams of water in a pot and heat slowly over medium-low heat. Just before the water boils, remove the kombu. Bring the water to a boil, then add 15 grams of katsuobushi. Turn off the heat immediately and let the katsuobushi sink to the bottom. Strain the Dashi Stock through a fine-mesh sieve, discarding the solids. You should have approximately 900 grams of Dashi Stock.

2. Cut the Beef chuck into 3-4 cm cubes. Peel and slice the Onion thinly. Peel and cut the Carrot and Potato into 2-3 cm chunks. Grate the Ginger and mince the Garlic. Grate the Apple.

3. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Melt 10 grams of Unsalted butter in the pot. Sear the Beef chuck on all sides until browned. Remove the Beef chuck from the pot and set aside.