I’ve been making this dish for years and I receive requests to make it over and over from my family and friends. There are a few “secret” ingredients to make this dish taste so delicious although it’s a simple recipe. They are ketchup, Japanese black vinegar, and Japanese fish sauce. This curry is perfect with donabe Turmeric Rice and eggs (they are both cooked in Kamado-san at the same time), or plain rice.
EquipmentMiso-shiru Nabe (large)
Curry Nabe is also particularly perfect for this recipe.
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 large onion, minced
- Sea salt to taste
- 1 1/2 teaspoons cumin seeds
- 1 pound and 12 oz (800 g) ground pork
- 2 cloves garlic, grated
- 2 tablespoons grated ginger
- 2 tablespoons curry powder
- 1 1/2 teaspoons paprika
- 1 small carrot (about 3 oz/ 100 g), cut into brunoise (small dice)
- 2 bay leaves
- 1 1/2 cups (360 ml) chicken stock or vegetable stock
- 1/4 cup (60 ml) ketchup
- 4 oz (120 g) English peas
- 2 teaspoons Japanese black vinegar (can substitute with rice vinegar)
- 2 teaspoons ayu fish sauce (can substitute with additional soy sauce)
- 1 1/2 teaspoons garam masala
- Freshly ground black pepper to taste
- Heat the olive oil and butter in Miso-shiru Nabe over medium-low heat. Add the onions and a good pinch of salt. Sauté for 20 – 25 minutes or until the onions are lightly browned. Meanwhile, cover with lid when cooking, and stir sometimes to make sure the bottom is not burned.
- Add the cumin seeds and sauté for additional minute or so.
- Increase the heat to medium-high, and add the ground pork and sauté until it’s almost cooked through.
- Add the garlic and ginger, followed by the curry powder and paprika. Stir well until fragrant, about 1 minute. Add the carrot and stir.
- Add the bay leaves, stock and ketchup. Bring to a boil and reduce the heat to simmer. Skim as necessary.
- Line the surface with a piece of parchment paper. Cover with lid. Simmer for 10 – 15 minutes.
- Add the peas and simmer for another 3 minutes.
- Add the vinegar, ayu fish sauce, and garam masala. Adjust the seasoning with salt and pepper, if necessary.
- Turn off the heat and let it rest for 5 – 10 minutes. Serve hot.