Japanese Curry with Salmon

Instructions

1. Prepare the vegetables
   Slice the onion, cut the carrots into half-moons, and cube the potato. Mince the garlic and grate the ginger. Keep all vegetables separate as they'll be added at different times.
2. Sauté the aromatics
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
3. Cook the vegetables
   Add the carrots and potatoes to the pot. Stir to coat with oil and cook for about 2-3 minutes. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cover and cook until vegetables are almost tender, about 15 minutes.
4. Add the curry roux
   Break the curry roux into pieces and add to the pot. Stir until completely dissolved. Add soy sauce, mirin, and honey or grated apple. Simmer gently for 5 minutes, stirring occasionally as the sauce thickens.
5. Cook the salmon
   Gently add the salmon cubes to the curry. Cook for about 5-7 minutes, until the salmon is just cooked through. Be careful not to stir too vigorously to avoid breaking up the fish.
6. Adjust seasoning
   Taste the curry and adjust seasoning if needed. If the curry is too thick, add a little more stock or water. If it's too thin, simmer a bit longer uncovered.
7. Serve the curry
   Serve the hot curry over bowls of freshly cooked Japanese rice. Garnish with pickled red ginger and chopped green onions for a pop of color and flavor.