Ingredients

  • bbq sauce 1 Tbsp. Tonkatsu sauce
  • black pepper Freshly ground black pepper
  • butter 1 Tbsp. butter
  • carrot ½ - 1 carrot, chopped finely
  • celery stalk 1 celery stalk, chopped finely
  • chicken broth 1 cup water or vegetable/chicken broth
  • curry powder 1 tsp. curry powder
  • dried shiitake mushrooms 2 shiitake mushrooms, chopped finely (I used dried shiitake mushrooms. Soak in 1 cup warm water for 15 minutes ahead of time and use this liquid instead of 1 cup water below)
  • ground pork ¾ - 1 lb ground pork
  • hollandaise sauce mix 2 pieces of Japanese curry sauce mix (roux)
  • ketchup 1 Tbsp. ketchup
  • oil 1 Tbsp. oil
  • onion 1 large onion, chopped finely
  • parmesan cheese A handful of Parmesan cheese
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How to make it

  1. In a large skillet, heat oil over medium high heat. Sauté the onion and celery until they are nicely golden brown.
  2. Add the carrots and shiitake mushrooms and mix well with onion and celery.
  3. Add ground pork and break up the meat with wooden spoon.When meat is cooked, add water or vegetable/chicken broth. Then add curry powder and bring it to boil. Skim the fat and excess on the surface with spoon.Lower the heat to medium, and add curry roux, Ketchup and Tonkatsu sauce.
  4. Mix well and simmer without cover for 15 minutes. If necessary, lower the heat or add water during simmering.
  5. Add butter and pepper. When butter is all melted, add cheese in the curry.
  6. Serve with rice and a sunny-side up egg.