Instructions:
- Rinse short-grain rice until water runs clear. Cook rice using preferred method (absorption or rice cooker) and keep warm.
- Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Sear cubed protein until lightly browned on all sides; remove and set aside.
- Add onions to the pan, sauté until softened and translucent (about 5 minutes). Add carrots and potatoes; cook for 3-5 minutes, stirring occasionally.
- While vegetables cook, prepare the roux paste: In a small bowl, thoroughly whisk together the butter, flour, curry powder, turmeric, and cumin until a thick, smooth paste forms. Cook this paste over medium-low heat for 5-8 minutes, stirring constantly, until fragrant and nutty.
- Return the seared protein to the vegetable pan. Add the water or chicken stock; bring the mixture to a gentle simmer, skimming any foam that rises to the top.
- Reduce heat to low. Introduce the prepared roux mixture gradually, whisking constantly until fully incorporated and smooth. Continue simmering gently, stirring often to prevent sticking, for 20–30 minutes, or until vegetables are fork-tender and the sauce has significantly thickened.
- Stir in the grated apple, soy sauce, and honey or sugar. Simmer for a final 5 minutes to allow all the deep flavours to meld. Check seasoning and adjust if necessary.
- Ladle a generous serving of hot rice onto a shallow bowl and spoon the thick, rich Japanese Curry over one side. Serve immediately, perhaps topped with pickled radish (fukujinzuke).