A unique British-influenced Japanese stew. The alchemy involves a 'brown roux' base—flour and butter cooked until toasted—combined with a specific curry powder blend. It is characterized by its thick, glossy consistency and its sweet-savory balance achieved through grated apple and caramelized onions.
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The Roux. Melt butter, whisk in flour. Cook on low heat for 15-20 mins , stirring constantly, until it turns a dark peanut butter brown. Stir in curry powder and remove from heat.
The Base. In a pot, meat and onions. Add carrots, potatoes, and 4 cups of water. for 20 mins until vegetables are soft.
Combine. Ladle a bit of the hot broth into the roux to loosen it, then pour the roux back into the main pot. It will thicken instantly.
The 'Secret' flavors. Stir in the ketchup, grated apple, and honey. for another 10 mins until glossy. Serve over hot white rice with Fukujinzuke pickles.
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