Curry Rice from Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes by Amy Kaneko

Ingredients

• Fukujinzuke red pickle, specifically for curry (optional)
• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 5 tablespoons curry powder
• 1½ teaspoons peeled and minced fresh ginger
• 1½ teaspoons minced garlic
• 1 teaspoon red pepper flakes
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 1 pound boneless stewing beef, cut into 1-inch cubes
• 1 tablespoon canola or other neutral oil
• 1 tomato, halved, seeded, and chopped
• 2 cups chicken broth
• 2 small russet potatoes, peeled and cut into 1½-inch chunks
• 1 large carrot, peeled and cut into 1-inch chunks
• 1 teaspoon salt
• 2 tablespoons Worcestershire sauce
• ½ small apple, peeled, cored, and grated (optional)
• Yogurt (optional)
• 4–5 cups hot cooked rice (see Gohan)