This is one of our family’s favorite curry dish. Not only it tastes so good, but it’s so easy to make! I can cook it in 30 minutes, but if you need more time to chop veggies, maybe 45 minutes. Not bad for a busy evening!
Ingredients:
- 1 Tbsp. oil
- 3/4 - 1 lb ground pork
- 1 large onion, chopped finely
- 1 celery stalk, chopped finely
- 1/2 - 1 carrot, chopped finely
- 2 shiitake mushrooms, chopped finely (I used dried shiitake mushrooms. Soak in 1 cup warm water for 15 minutes ahead of time and use this liquid instead of 1 cup water below)
- 1 cup water or vegetable/chicken broth
- 1 tsp. curry powder
- 2 pieces of Japanese curry roux
- 1 Tbsp. Ketchup
- 1 Tbsp. Tonkatsu sauce
- 1 Tbsp. butter
- Freshly ground black pepper
- A handful of Parmesan cheese
Instructions:
- In a large skillet, heat oil over medium high heat. Sauté the onion and celery until they are nicely golden brown.
- Add the carrots and shiitake mushrooms and mix well with onion and celery.
- Add ground pork and break up the meat with wooden spoon.
- When meat is cooked, add water or vegetable/chicken broth. Then add curry powder and bring it to boil. Skim the fat and excess on the surface with spoon.
- Lower the heat to medium, and add curry roux, Ketchup and Tonkatsu sauce. Mix well and simmer without cover for 15 minutes. If necessary, lower the heat or add water during simmering.
- Add butter and pepper. When butter is all melted, add cheese in the curry.
- Serve with rice and a sunny-side up egg.
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{ 6 comments… read them below or add one }
making this for lunch, smells amazing ^_^
Hi Shayden! Thank you for checking out my old archive recipe. This is like my 3rd post! =) I hope you enjoyed this meal.
Hi Nami, I just wanted to say thank you so much for sharing your incredible archive of tasty recipes and lovely stories about your family and experiences! I had been really intimidated to try cooking Japanese cuisicuisines then I came across your site and got inspired (and reassured). We actually felt confident enough to explore the local Marukai Marketplace, and came home and tried several of your recipes–the Curry Udon was an especial favorite, and just tried this recipe tonight (very tasty). The only issue I’ve run into is that I’m pretty averse to most seafood, and the combo of the fishy+seaweedy smell of the dashi, in particular, makes my tummy roil ;(. Is there a particular brand of dashi concentrate you might suggest that wouldn’t smell so strong? I feel like even with vegan/Kombu dashi that sea-smell would be present. Thanks!
Hi Tara! Thank you so much for your kind compliment! I’m so happy to hear you enjoyed my recipes.
About the dashi question you have, it’s hard to remove the fishy or sweed smell as it’s the main ingredient. You can dilute more, if you like.
Or there is actually another “dashi” that we use. I haven’t shared a specific recipe yet on my blog, but we use dried shiitake mushroom as a part of dashi (like how I used here). You can either increase that amount to add more “umami” in the food.
However, if you do not like the flavor, you can completely omit. I wouldn’t substitute with chicken/beef/vegetable stock though. They don’t really go well with Japanese traditional flavor (some works).
Hope I answered to your questions. Let me know if I can help you further!
I eat Japanese curry at least once a week, and this is by far the best curry recipe I have ever tried. Thanks for offering your culinary expertise!
Hi Wendell! So happy you liked this. This is one of my go to meal too, and I cook pretty often when I’m busy. However, I haven’t had a chance to update my photo… it doesn’t look so tasty with the yellow dining room light! xD Hope I can re-take pictures soon. Thanks for trusting my recipe (besides bad picture) and making it. You made my day!