Battleship Curry

Another terrific Japanese curry recipe (this one from Japanese Soul Cooking), inspired by the curries made on Japanese naval ships. This makes a ton. You can really have fun with it and top it with a rice bear.

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2 tbsp. canola oil
1 tbsp. unsalted butter
1.25 pounds boneless pork shoulder, trimmed and cut into 1″ pieces
1 tsp. freshly ground black pepper
Kosher salt, to taste
3 medium yellow onions, roughly chopped
3 cloves garlic, roughly chopped
2 medium carrots, roughly chopped (or 8 oz if you have small carrots like me)
6 cups chicken stock or water
5 tbsp. curry powder such as S&B brand
3 tbsp. tonkatsu sauce such as Bull Dog brand
2 tbsp. ketchup
2 tbsp. Worcestershire sauce, preferably Japanese such as Kagome brand
2 tsp. honey
1⁄4 tsp. cayenne
3⁄4 lb. russet potatoes, peeled and cut into 3⁄4″ pieces
1 cup grated parmesan cheese
1⁄2 cup grated mild cheddar cheese
1⁄2 cup brewed coffee
1 tbsp. potato starch, mixed with 1 tbsp. water
Cooked white rice, for serving

Melt oil and butter in a 6-qt saucepan over medium-high heat. Season pork with pepper and salt and add all at once to pan; cook, stirring constantly, until exterior of pork turns white, 2-3 minutes. Add onions; cook until soft, 3-5 minutes. add garlic and carrots; cook until soft, 4-6 minutes. Add stock, bring to a boil. Reduce heat to medium-low and stir in curry, tonkatsu, ketchup, Worcestershire, honey, and cayenne; cook, covered, and stirring occasionally, until pork is tender, 30-45 minutes. Add potatoes; cook, covered, until tender, 15-20 minutes. Stir in cheeses, coffee, potato starch mixture, salt, and pepper; cook until curry is slightly thick, about 5 minutes more. Serve with rice on the side.

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Filed under japanese challenge, pork dishes, Uncategorized

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