Pork Keema Curry with Edamame.

Seasonal recipes to enjoy
early summer vegetables and
"Yume no Daichi"

In this sixth installment of "Seasonal Recipes" using "Yume no Daichi" and seasonal ingredients,
we introduce a dish using edamame,
a vegetable that is in season from June to July and in October.


Just the addition of edamame to keema curry makes it colorful and stimulates the appetite.
The refreshing tomato-based flavor makes it a dish you will want to eat even in the hot summer months when your appetite wanes.

Pork Keema Curry with Edamame.


  • Minced pork: 200g
  • Onion: 1/2
  • Shimeji mushroom: 100g
  • Boiled peeled edamame: 50g
  • Oil: 1 teaspoon
  • Salt and pepper: a little
  • Canned cut tomatoes: 1/2can(200g)
  • Fried onions: a little
  • Garnish: as needed
    *Vinegared purple cabbage and rakkyo are used this time.


  • Grated garlic: 1/2 teaspoon
  • Grated ginger: 1/2 teaspoon


  • Curry powder: 1 tablespoon
  • Honey: 2 teaspoon
  • Catsup: 1 tablespoon
  • Salt: 1/2 teaspoon


  • Rice: 400g
  • Butter: 10g
  • salt: a little


  • Finely chop onion. Cut off the stones from the shimeji mushrooms and break them up by hand.
  • Put oil and seasonings in a pan and cook over low heat until fragrant. Add the onions from 1) and saute until transparent.
  • Add the shimeji mushrooms and ground pork, sprinkle with salt and pepper, and saute over medium heat until half cooked.
  • Add curry spices and when all is well blended, add canned cut tomatoes and cook over medium heat for about 10 minutes.
  • Add peeled edamame and season with salt and pepper.
  • Combine butter rice ingredients in a bowl.
  • Arrange in a serving bowl and garnish with fried onions over the buttered rice. Top with optional garnish(e.g., rakkyo, etc.).


  • Add the edamame last. Do not overcook, or the color will change.

Edamame is one of the foods that easily lose their freshness.Therefore, the trick is to boil them while they are fresh.Here is how to select fresh edamame.

As edamame loses freshness, it turns yellowish. Select fresh and bright green ones. Also, edamame with branches are fresher.
Good edamame are characterized by plump pods. Select those with a clear nape when viewed from the side.
As the freshness of the green soybeans declines, the downy hair of the green soybeans becomes less visible. If the green soybeans have strong downy hair, it is proof that the green soybeans are fresh.

Keep these three points in mind when purchasing fresh and delicious edamame.




Food coordinator

She has appeared on cooking shows, produced and filmed recipes for cooking video services, and written and taught cooking articles.She specializes in creating home cooking recipes that are easy to imitate and simple.
In 2017, she moved to Singapore to develop and sell bento recipes. Since then, he has been working to promote Japanese cuisine both domestically and internationally.



MAKITA Yoshimi

Registered Dietitian

She has experience in product development and specific health guidance for a food service company.
In addition to her extensive field experience as a registered dietitian, she is involved in column writing and nutritional calculations.
She specializes in creating menus for people with health issues.

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