Kari Keema

Bahan-bahan (4 porsi)

• 1 onion ((7 oz, 200 g))
• 1 rib celery ((2 oz, 57 g))
• ½ carrot ((3.5 oz, 100 g))
• 6 shiitake mushrooms
• 1 Tbsp neutral oil
• 1 lb ground pork ((you can use ground beef or ground chicken; for vegan/vegetarian, use mushrooms, zucchini, eggplant, tofu, etc.))
• ¼ tsp Diamond Crystal kosher salt
• freshly ground black pepper
• 1 cup chicken stock/broth ((use vegetable stock for vegetarian/vegan))
• ½ cup water ((or more))
• 1 tsp Japanese curry powder
• 2 cubes Japanese curry roux
• 1 Tbsp unsalted butter
• 1 Tbsp ketchup
• 1 Tbsp tonkatsu sauce
• 4 servings cooked Japanese short-grain rice
• 4 fried eggs ((I always like to add, but optional))