A Record of a Dish | Vol. 1 Aromatic Keema with Plum and Charred Negari Bamboo Shoots

🍛 A Record of a Dish | Vol. 1

Aromatic Keema with Plum and Charred Negari Bamboo Shoots

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Why I made this curry

At the end of June, when the rain continues for a long time.
When I stopped by a farm stand in Iiyama, the Negari bamboo shoots were nearing the end of their season.

The savory aroma of these bamboo shoots when grilled is a treat unique to this moment.
And in this season, when plums also start to appear, aromatic vegetables are truly delicious.

——That is the background from which this "Whimsical Curry" was born.

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Composition and Intent

This curry is themed around the reconstruction of a "Japanese side dish for rice."
There are three main stars:
• Negari bamboo shoots grilled over an open flame
• Pork keema coated in the acidity of pickled plums (umeboshi)
• Aromatic vegetables inspired by "Yatara"

The keema is seasoned with cardamom and black pepper to give it a structure that can stand up to the aromatic vegetables.
Rather than a side dish, I plated the "Yatara" as part of the curry itself.

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Recipe (Serves 4)

Ingredients
• Ground pork: 400g
• Onion: 1 (minced)
• Ginger: 1 knob (minced)
• Garlic: 1 clove (minced)
• Sake: 1 tbsp
• Soy sauce: 1 tbsp
• Pickled plums (umeboshi): 4 (mashed into a paste)

Whole Spices
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp

Powdered Spices
• Coriander: 1 tbsp
• Cumin powder: 1 tsp
• Turmeric: 1/2 tsp
• Cayenne pepper: 1/2 tsp
• Cardamom powder: a pinch (for finishing)
• Black pepper: to taste (for finishing)

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Steps
1. Heat oil in a pot and temper the mustard seeds and cumin seeds
2. Sauté the onion, ginger, and garlic
3. Add the ground pork and sauté; once the color changes, add the sake, pickled plums, and soy sauce
4. Add the powdered spices, sauté to combine, and simmer over low heat to let the flavors meld
5. Finally, sprinkle with cardamom and black pepper to finish

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About Charred Negari Bamboo Shoots

When you peel them and grill them over an open flame, they become incredibly fragrant.
You can place a wire rack on the stove to grill them, skewer them to roast, or even use a kitchen torch.

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Aromatic Yatara Mix
• Chop cucumber, myoga ginger, eggplant, shiso leaves, ginger, etc.
• Simply toss lightly with sesame oil and soy sauce

Serve it chilled, and when eaten with the keema, the flavors in your mouth will expand all at once.

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In closing

This recipe is not just a set of instructions,
but a record of the background behind creating a single dish.

About the ingredients. About the season. About the land.
I hope to continue opening up and sharing these things, even if just a little at a time.

If this overlaps with someone's memories,
or if it comes to mind while you are in your own kitchen, that alone would make me happy.