Step 1

Fukujinzuke is a traditional mixture of sweet-tart (sometimes vibrantly pink or red) pickled vegetables. Look for it in vacuum-sealed packages in the refrigerated section of your local Japanese or Korean grocery store, or make your own .

Step 2

Toss chicken and 1 teaspoon salt in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook, stirring frequently, until onion is browned, about 8 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Step 3

Add chicken and cook, stirring frequently, until chicken is no longer pink, about 3 minutes. Stir in potatoes and carrots. Add broth and bring to simmer over high heat. Adjust heat to maintain gentle simmer and cook until potatoes are just tender, about 20 minutes.

Step 4

Add curry-roux brick, soy sauce, and Worcestershire, and let block dissolve, about 1 minute. Stir gently, scraping curry from bottom of pot, and simmer until liquid thickens, about 3 minutes. Season with salt and pepper to taste.

Step 5

Divide rice evenly among 4 shallow bowls, spreading it over half of each bowl. Divide curry evenly among bowls, making sure to ladle curry next to rice. Sprinkle scallion over curry and serve with fukujinzuke, pickled ginger, or lemon wedges.