Cut the Boneless Beef Short Ribs (1 kilogram) into 2-inch pieces.
Heat Canola Oil (2 tablespoon) in a large pot over medium-high heat, then brown the beef until deeply caramelized on every sides, approx 5 minutes on each side. Remove the beef with a slotted spoon, and leave 2 tablespoons of oil in the pot.
Cook Onion (1), Garlic (5 clove), and Fresh Ginger (5 slice) until soft, then add the beef back into the pot. Along with the Tomato Paste (3 tablespoon), Soy Sauce (3 tablespoon), Mirin (1 1/2 tablespoon), and Curry Powder (1/8 teaspoon).
Saute until most of the liquid has evaporated, then add the Unsalted Beef Stock (6 cup), Miso Paste (1/2 cup), and Sake (1/3 cup). Stir until the paste has completely dissolved.
Cover the pot and simmer on low heat or in a preheated 320 degrees F (160 degrees C) oven for 2 to 3 hours until the beef is tender. The liquid will be reduced by about a third. Stir more frequently if cooking on stove-top to prevent burning on the bottom.
Carefully remove all the beef from the stew. Strain the liquid through a very fine sieve. Press on the solids to extract all liquid, then discard the solids, then return the beef back in the sauce.
Taste the soup, and if too salty, add a bit more beef stock. If too bland, simmer to reduce it further. This can be made the day before.
Reheat the beef stew if needed. Remove the beef with a slotted spoon and chop it up roughly. Spread Dijon Mustard (to taste) on both sides of the Rustic Bread (8 slice), then place 2 slices of Gouda (16 slice) on each side.
Pile on the chopped beef in the middle, then Butter (to taste) and grill on a skillet over medium-low heat until crusty and browned on both sides, and that the cheese has fully melted.
Ladle the sauce into a deep dish, and top with a generous amount of finely diced Scallion (to taste) and a bit of Ground Black Pepper (to taste). Dig in, or shall I say, dip in. Enjoy.