Keema Curry キーマカレー

1 onion ( 7 oz, 200 g)

1 rib celery ( 2 oz, 57 g)

½ carrot ( 3.5 oz, 100 g)

6 shiitake mushrooms (fresh; 1.7 oz, 48 g; to use dried shiitake, soak in 1 cup water for 15 minutes, squeeze out the liquid, and use the liquid in place of water in the recipe)

1 Tbsp neutral oil

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

¼ tsp Diamond Crystal kosher salt

freshly ground black pepper

subheading: For the Seasonings:

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

½ cup water (or more)

1 tsp Japanese curry powder

2 cubes Japanese curry roux (roughly 2 oz, 50 g; you can make homemade Japanese curry roux)

1 Tbsp unsalted butter

1 Tbsp ketchup

1 Tbsp tonkatsu sauce

subheading: For Serving:

4 servings cooked Japanese short-grain rice

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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