Japanese Chicken Curry

Rinse the rice until the water runs mostly clear, then cook according to your rice cooker or stovetop method. Keep warm until serving.

Cut the chicken into bite-size pieces and season lightly with salt and pepper. Slice the onions thin, cut the carrots into chunks, cube the potatoes, mince the garlic, and grate the ginger.

Heat the vegetable oil in a large heavy pot over medium heat. Add the onions and cook, stirring often, until soft and lightly golden, about 8 to 10 minutes. Stir in the garlic and ginger for 1 minute until fragrant.

Add the chicken and cook until the pieces are lightly browned on the outside, about 5 minutes. They do not need to be cooked through yet.

Add the carrots and potatoes, then pour in the chicken broth. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover and cook until the vegetables are tender, about 15 minutes.

While the curry simmers, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until foamy and lightly golden. Stir in the curry powder and cook another minute to bloom the spices.

Ladle a cup of hot broth into the roux and whisk until smooth. Pour the mixture back into the pot, add the soy sauce, and simmer uncovered, stirring often, until the curry is thick and glossy, about 10 minutes. Taste and adjust salt.

Spoon hot rice into bowls and ladle the curry alongside or over the top. Serve immediately.