Step 1

Over medium high heat, add onions and fry for 1 minute. Add in garlic and ginger and fry for another minute. Add in the mushrooms, carrots and potatoes and cook for 5 minutes.

Step 2

Add water and grated apple. Bring to a boil and then reduce heat to a low and simmer for 15 minutes or until you can pierce a toothpick through it.

Step 3

Turn off the heat. Chop up the roux into small pieces (makes it easier to dissolve). Add the chopped roux to a soup ladle and dissolve it well into the curry. Stir in kakushi aji mixture. Add any other kakushiaji.

Step 4

Turn heat to low and simmer to thicken, about 5 minutes.

Step 5

Serve over rice and enjoy!