Japanese curry rice is a sweeter milder version of Indian curry eaten in Japan. Make curry rice from scratch with this step-by-step video.
One of the great things about cooking without recipes is it leaves you free to add different ingredients and experiment, this keeps an old favourite new and interesting even after you've had it for the umpteenth time. Some might call this inconsistency, but for me there's no such thing as a "best recipe", because my tastes shift with the seasons and my mood.
I used 3 onions that have been caramelized, but you can also add garlic, ginger, and celery if you like.
You can use just about any kind of meat or seafood. 2-3 lbs is just about the right amount. If you use seafood, it's best to brown the seafood first and then set it aside until the veggies are done and you're ready to serve the curry. If don't do meat or seafood, you could use firm tofu as well.
The curry takes some sweetness from the caramelized onions and carrots, but we also layer on additional sweetness with a whole grated apple, some tonkatsu sauce, and ketchup. I've seen some people put raisins in their curry, but this is a little over the top for me.
The dark roux serves to thicken and flavour the curry with some toasted garam masala, and the flavours of the browned butter and flour. Adding some extra garam masala to the meat and veggies when you add the water infuses extra flavour while everything cooks. I've chosen to add some black cardamom to this as well, but this is not traditionally added to Japanese curry. If you like it hot, add some cayenne pepper.
Carrots, potatoes and peas round our the curry, adding both color and substance. These are the traditional ingredients, but you can really add any kind of veggie that will hold up to the long cooking, such as mushrooms, parsnips, celery root, turnips, and corn.