Typically 3x the amount for meal prep and sharing with bby. Recipe source
- 1 onion (7 oz, 200 g)
- 1 stalk celery (2 oz, 57 g)
- ½ carrot (3.5 oz, 100 g)
- 6 shiitake mushrooms (1.7 oz, 48 g; You can use dried shiitake mushrooms instead of fresh ones. If using dried shiitake mushrooms, soak them in 1 cup of water for 15 minutes. Squeeze the water out from the mushrooms and use this liquid in place of water)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 1 lb ground pork (You can also use beef or chicken; for vegan/vegetarian, use mushrooms, zucchini, eggplant, tofu, etc)
- ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 1 cup Chicken Stock/Broth (homemade or store bought) (You can use vegetable stock for vegetarian/vegan)
- ½ cup water (or more)
- 1 tsp Japanese curry powder
- 1 Tbsp unsalted butter
- 2 cubes Japanese curry roux (Roughly 2 oz or 50 g. You can make homemade Japanese curry roux.)
- 1 Tbsp ketchup
- 1 Tbsp Tonkatsu sauce
- Gather all the ingredients. Prepare steamed rice first, if you don't have any.
- Chop the onion finely. Mince celery, carrots, mushrooms.
- In a large skillet, heat oil over medium heat. Sauté the onion until translucent.
- Add ground pork and cook until no longer pink. Season with salt and pepper.
- Add celery, carrots, and shiitake mushrooms and mix well with the rest of the ingredients.
- Add chicken stock and water. Add more water, if necessary, so the cooking liquid covers the ingredients.
- Add curry powder and mix well. Cover and bring it to boil. Skim off the scum and foam on the surface with a fine-mesh skimmer as necessary. Reduce heat to medium-low heat and cook covered until the vegetables are tender, about 6-8 minutes.
- Add curry roux (one piece at a time!) and butter and let them dissolved completely. The curry will thicken as it's heated up.
- Add ketchup and Tonkatsu sauce. Mix well and simmer for 3-5 minutes.