Japanese Curry

Yield: 8 servings

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Ingredients

220 g [Japanese curry roux](/recipes/japanese-curry-roux) | (1 7.8-oz package)
2 large yellow onions, chopped into 1" pieces
3 medium Yukon Gold potatoes, chopped into 1" pieces
2 large carrots, chopped obliquely into 1" pieces ([rangiri](https://www.justonecookbook.com/rangiri/))
1 1" knob ginger
3 cloves garlic
500 g [chicken stock](/recipes/roast-chicken-stock) | (2 cups)
500 g [dashi](/recipes/instant-dashi) | (2 cups)
250 g water | (1 cup)
fukujinzuke (Japanese red pickled vegetables) (optional)
3 合 [healthy rice](/recipes/healthy-rice) (optional)

Heat oven to 450°F
Toss potatoes, onions, and carrots in a large bowl with oil and salt. Transfer to a parchment-lined baking sheet and bake on the middle rack for 30 minutes. Then turn on the broiler and broil until golden brown (~5-10 minutes).
Meanwhile, in a large Dutch oven over med-high heat, add oil and saute ginger and garlic until starting to soften and aromatic. Add chicken stock, dashi, and water and simmer until roasted vegetables are ready.
Add roasted vegetables to the Dutch oven and bring back to a boil. Drop heat to a simmer and cook for 5-10 minutes (or until potatoes are fork tender).
Place roux in a medium bowl and transfer enough broth to dissolve roux. Mix until completely dissolved, adding more liquid if necessary. Transfer the roux back to the Dutch oven.
Simmer on low heat for 5-10 minutes, stirring frequently.
Serve with rice and fukujinzuke.