Japanese Curry

Steps

1. Mince onions or cut into wedges. Peel carrots and cut at a 45-degree angle, rotating a quarter turn with each cut. Peel potatoes, cut into quarters. Soak potato pieces in water to prevent browning.
2. Grate fresh ginger. Mince or grate garlic.
3. Cut your protein of choice into small pieces (1-inch pieces for chuck roast, bite size for chicken thigh).
4. Heat oil in a large pot or dutch oven over medium-high heat. Brown your meat on all sides until a decent amount of fond is on the bottom. Remove meat.
5. Lower heat to medium, and add a few fresh tablespoons of oil. Saute onions for 3-4 minutes until soft and transluscent. Add garlic and ginger, cook until fragrant. Add meat back to the pot.
6. Add in broth, soy sauce, worcestershire sauce, black pepper, and any additional condiments you desire.
7. Add carrots. If using beef, bring to a boil and simmer for an hour before continuing to let the meat properly cook. After 15 minutes of simmering, add potatoes and continue to simmer for another 15 minutes.
8. Remove from heat. Add curry roux blocks one at a time, making sure they are fully incorporated before adding the next.
9. If necessary, put back on heat and simmer until sauce thickens. Taste and adjust seasoning.