To make a Japanese curry, heat 4 tablespoons of light sesame oil in a large pot over medium-high heat. Add 1 chopped white onion, 1 chopped carrot, 1 peeled and quartered potato, 2 minced garlic cloves and about 1 1/2 pounds boneless chicken thighs cut into bite-size pieces. Sauté, stirring occasionally, until the chicken is no longer pink, about 10 minutes. Add 4 cups chicken stock, and simmer for about 15 minutes, then add 3 small curry brick cubes, and simmer gently until the curry has thickened, about 10 minutes. Season to taste with miso, soy sauce, sake and minced fresh ginger, and serve over hot rice.
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