Japanese Curry

Steps

1. Mince onions, or cut into wedges.
2. Peel carrots, and cut at a 45 degree angle, rotating a quarter turn every cut.
3. Peel potatoes and cut into quarters. Soak in water.
4. Grate the ginger and mince the garlic.
5. Cut chuck roast into 1 inch pieces, chicken thighs into bite-size pieces, or prepare pork cutlet for frying.
6. In a large pot, heat oil over medium heat.
7. Sauté onions for 5 minutes, then add garlic and ginger.
8. Add broth, soy sauce, Worcestershire sauce, and other condiments.
9. Add carrots and potatoes, cover and simmer for 15 minutes.
10. Skim the foam off the top while it is boiling, and cook until potatoes are tender.
11. Remove from heat. Add curry roux one block at a time until it dissolves.
12. Simmer until roux becomes thick, and season to taste. Cook pork cutlet at this point if necessary.
13. Serve with a side of white rice.