Keema Curry キーマカレー

1 onion (7 oz, 200 g)

1 stalk celery (2 oz, 57 g)

½ carrot (3.5 oz, 100 g)

6 shiitake mushrooms (1.7 oz, 48 g; You can use dried shiitake mushrooms instead of fresh ones. If using dried shiitake mushrooms, soak them in 1 cup of water for 15 minutes. Squeeze the water out from the mushrooms and use this liquid in place of water)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

1 lb ground pork (You can also use beef or chicken; for vegan/vegetarian, use mushrooms, zucchini, eggplant, tofu, etc)

¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)

freshly ground black pepper

subheading: Seasonings:

1 cup chicken broth (You can use vegetable stock for vegetarian/vegan)

½ cup water (or more)

1 tsp Japanese curry powder

1 Tbsp unsalted butter

2 cubes Japanese curry roux (Roughly 2 oz or 50 g. You can make homemade Japanese curry roux.)

1 Tbsp ketchup

1 Tbsp Tonkatsu sauce

subheading: Toppings:

4 fried eggs (I always like to add, but optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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