Keema Curry

Ingredients:

• 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 before chopping and use this soup instead of 1 cup water below)
• 1 cup water
• 1 cube/stick vegetable bouillon/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:

1. In a large skillet, heat oil over medium high heat. Sauté onions and celery until they are nice golden brown.
2. Add carrots and Shiitake mushrooms. Cook until they are mixed well with onions and celery.
3. Add ground pork and break up the meat with wooden spoon.
4. When meat is cooked, add water, bouillon, and curry powder and bring it to boil. Remove excess on the surface with spoon.
5. Lower the heat to medium, and add curry roux, Ketchup and Tonkatsu sauce. Mix well and simmer without cover for 15 minutes. Lower the heat or add water if necessary.
6. Add butter and pepper. When butter is all melted, add cheese.
7. Serve with rice and a sunny-side up egg.

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