Japanese Battleship Curry

This curry recipe, from Japanese Soul Cooking by Harris Salat and Tadashi Ono (Ten Speed Press, 2013), is based on the one served aboard the navy patrol ship Hachijo each Friday. This recipe first appeared in our March 2014 issue.


  • 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
  • 14 tsp. cayenne
  • 34 lb. russet potatoes, peeled and cut into 3/4" pieces
  • 1 cup grated parmesan cheese
  • 12 cup grated mild cheddar cheese
  • 12 cup brewed coffee
  • 1 tbsp. potato starch, mixed with 1 tbsp. water
  • Cooked white rice, for serving


Step 1

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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