Keema curry rice

Keema curry rice

Ingredients:
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
1 onion (chopped finely)
1 stalk celery (chopped finely)
½-1 carrot (chopped finely)
2 shiitake mushrooms (chopped finely, see Notes)
500 grams. ground pork
1 cup water (or vegetable/chicken stock)
1 tsp curry powder
2 pieces Japanese curry roux
1 Tbsp ketchup
1 Tbsp Tonkatsu sauce
1 Tbsp unsalted butter (optional)
Freshly ground black pepper
Handful Parmesan cheese (optional)
fried eggs (optional)

Preparation:
In a large skillet, we heat oil over medium high heat.  We sauté the onion and the celery until they are nicely golden brown.  We add the carrots and the shiitake mushrooms and we mix well with onion and celery.  We add the ground pork and break up the meat with wooden spoon till it changes to brownish color.  When meat is cooked, we add water or vegetable/chicken broth. Then we add curry powder and bring it to boil.  We skim the fat and excess on the surface with spoon.  We lower the heat to medium and add curry roux, Ketchup and Tonkatsu sauce.  We mix well and simmer without cover for 15 minutes. If necessary, lwe ower the heat or add water during simmering.  We add butter and pepper. When butter is all melted we add the cheese in the curry.  We serve with rice and a sunny-side up fried egg.

RECIPE NOTES
Shiitake Mushrooms: If we use dried shiitake mushrooms in this recipe instead of fresh ones, we soak in 1 cup of water for 15 minutes.  We squeeze the water out and cut the mushrooms.  We reserve the liquid (shiitake dashi) and we use it instead of 1 cup water.

Itadakimasu!

Dix Love,

Re: Keema curry rice

Me too, fried egg for curry!