Keema Curry キーマカレー

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:

1. In a large skillet, heat oil over medium high heat. Sauté the onion and celery until they are nicely golden brown.
2. Add the carrots and shiitake mushrooms and mix well with onion and celery.
3. Add ground pork and break up the meat with wooden spoon.
4. 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.
5. 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.
6. Add butter and pepper. When butter is all melted, add cheese in the curry.
7. Serve with rice and a sunny-side up egg.