Curry of Life (extra-spicy black Japanese-style beef curry)

Slice the onion into chunks, chop the garlic, skin and grate the ginger; peel and cut the carrots and potato into chunks.

Untie the chuck and cut it into large chunks.

Brown the beef in a little oil in a large Dutch oven over high heat; season with salt and black pepper; remove to a bowl.

Let the juices reduce, add the onion and stir until it starts to sweat, then add the garlic and ginger.

Stir in the togarashi and tomato paste until red; deglaze with the red wine.

Return the beef with about eight cups of beef stock; simmer over low heat, lid half open, about an hour.

Wash the rice to remove excess starch and cook it in the rice cooker.

Stem the dried chilies and toast them in a dry pan over high heat until smoky and dark.

Add the potatoes and carrots and top off with more beef stock.

Dissolve four curry roux blocks in a ladle lowered into the liquid, then stir through.

Grind the toasted chilies to a fine powder in the food processor.

Top off with stock, stir so nothing burns, and add the black bean paste.

Add three glugs of honey, then all the chili powder.

Add a splash of black gel food coloring and cook another 5 minutes.

Serve a ladle of curry over a heap of rice.