Miso keema curry from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 153) by Naoko Takei Moore and Kyle Connaughton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground pork for beef, and red miso for hatcho miso.

  • Rinshin on July 24, 2024

    I love miso and curry, but the resulting combination of miso and curry was just not as good as I originally thought. Especially with the bold and pronounced taste of Hatcho miso. Perhaps less miso and switching to sweeter white Saikyo miso would have worked better. The addition of okra instead of commonly used peas was a miss for us too. There was certain viscous texture with cooked okra we did not care for except in soupy gumbos. This isn’t a bad tasting version of keema curry but it is also not our favorites either. Added fresh cherry tomatoes and soft boiled egg for topping to soften the taste. Photo added

  • Rinshin on August 15, 2022

    This is for mjes. Standard curry powder used in Japan is S&B curry powder which was made originally 70 years ago in Japan. It can be bought on Amazon. Hatcho miso, a specialty of Nagoya can also be bought on Amazon and is much more complex and deeper flavor than red miso which is quite generic unless from miso producing areas known for red miso.

  • mjes on July 27, 2022

    This recipe called for three ingredients not in my pantry -- Hatcho miso, Kurozu, and tomato ketchup; it failed to indicate what style of curry powder was used in Japan. I found a Japanese curry spice recipe using turmeric, coriander, cumin, fenugreek, black pepper, cinnamon, ginger, garlic, nutmeg, fennel, star anise, cardamom, clove, bay leaves, allspice, thyme, sage, cayenne ... not my typical Bombay curry powder. I suspect that substitutions of red miso and Chinese black vinegar would have been fine but I'd not had a Japanese curry before so I was closely following the recipe. The resulting dish, served with rice, was very enjoyable but didn't encourage me to explore Japanese curries more extensively.

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