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Seafood Curry Kit

Celery Curry with Crunchy Fermented Soybeans

A surprising combination of celery and natto makes for a delicious spice curry.

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Ingredients

4 Servings

4 bowls of cooked rice
10.6 oz ground pork
1 1/2 onions
1 stalk celery
1 pack natto (finely chopped or crushed)
1 1/2 tbsp all-purpose flour
1 Dashi Curry Kit - Seafood
2 cups water
3 tbsp vegetable oil

Directions

Finely chop the onion and celery stalk, and roughly chop the celery leaves.
Heat oil in a pot, add the "Whole Spices", and sauté over medium heat for 2–3 minutes until fragrant. Add the onion and celery stalk, and sauté for about 10 minutes until golden brown. Then, add the ground pork and cook until the color changes.
Reduce the heat to low, add the "Special Spice", and sauté for about 1 minute.
Add water, "Sea Salt", and "Kayanoya Original Dashi Stock Powder" (remove from the packet). Bring to a boil over medium heat, then cover and simmer over low heat for about 5 minutes.
Coat the natto with all-purpose flour and mix gently. Pan-fry the natto until crispy, then drain the oil (the oil is not listed in the ingredients). Sprinkle with "Aonori Shichimi".
Serve the curry over rice, top with the crispy fried natto, and garnish with the celery leaves.

Used in this Recipe

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

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