Homemade Japanese Curry

Ingredients

• 1 tablespoon vegetable oil
• 1 pound beef chuck or rump, cut into 1-inch chunks and patted dry
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter
• 1 large onion, cut into 1/2-inch wedges and layers separated
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 1/3 cup all-purpose flour
• 4 1/2 teaspoons curry powder
• 1 tablespoon garam masala
• 1/4 teaspoon cayenne pepper, or to taste
• 1 heaping tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• 2 carrots, cut into 1/2-inch chunks (see Cook’s Note)
• 1 large russet potato, peeled and cut into 1-inch chunks
• 1/2 Fuji, Golden Delicious or Granny Smith apple, peeled, cored and grated
• 6 heaping cups steamed white rice
• Fukujinzuke (pickled vegetable relish) or beni shoga or kizami beni shoga (pickled red ginger), for serving

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