Ingredients(2 servings)
| Minced Pork | 160 g |
| Onion | 140 g |
| Natto Koji | 2 1/2 tbsp |
| Powder Curry Roux | 3 tbsp |
| Soy sauce | 1 tbsp |
| Grated Ginger | 1 tbsp |
| Salt | 1/2 tsp |
How to make
| 1 Finely chop the onion and fry it in a frying pan. When it becomes translucent, add the minced meat and ginger. |
| 2 Add curry roux and half a cup of water and fry. |
| 3 Add natto koji and soy sauce and fry. |
| 4 Season to taste. Serve and enjoy! |
A comforting Japanese-style keema curry filled with rich fermented umami.
The deep flavors of Natto and koji blend beautifully with aromatic spices for a savory, satisfying dish that’s easy to enjoy anytime.