Habanori Kema Curry


Spice up your kema curry with Dried Habanori! A seaweed that adds a herb like flavor in the dish.



  • Ground meat ... 300g
  • Carrot ... 1
  • Onion ... 1
  • Tomato cans ... 1 can
  • Curry powder ... 2 tablespoons
  • Garlic ... 1
  • Ginger ... thumb size
  • Salt ... 1/2 tablespoon
  • Soy sauce ... 1/2 tablespoon
  • Boiled egg ... 1/2 pieces per person
  • Habanori that is dried as it is: your favorite amount


How to:

  1. Wash the carrots well, peel the onions, remove the garlic, and peel the ginger. Fill it into pieces.
  2. Heat oil in a frying pan and sauté the garlic and ginger.
  3. Once fragrant, add the onion and sauté over medium heat until translucent and golden brown. Then add the other vegetables and continue sautéing.
  4. Add the ground meat to the pan and cook until browned. Then add the curry powder and sauté until fragrant.
  5. Add salt, soy sauce, and crushed canned tomatoes to the mixture. Stir well, then cover and simmer over low heat for about 20 minutes, stirring occasionally until the liquid is reduced. Adjust the seasoning with salt if needed and then turn off the heat.
  6. Serve rice and curry on a plate, and top with boiled egg.
  7. Finally, put plenty of habanori and it's ready to serve!
  8. For those who adore Habanori, feel free to sprinkle it not only on the rice but also on the keema curry, and enjoy it all together. Its unique texture, unlike Kasurimeti, is irresistible and you'll find yourself adding more and more Habanori! If you're a curry enthusiast, you may already know that "Habanori" plays a role similar to "Kasurimeti." (Habanori = Japan's Kasurimeti)


Give it a try!