Battleship Curry

Harris Salat and Tadashi Ono, Japanese Soul Cooking

Serves 6 to 8


  • 2 tbsp. canola oil
  • 1 tbsp. unsalted butter
  • 1 lb. 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
  • 5 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
  • ¼ tsp. cayenne
  • ¾ lb. russet potatoes, peeled and cut into ¾" pieces
  • 1 cup grated parmesan cheese
  • ½ cup grated mild cheddar cheese
  • ½ 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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