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We hope you got insight from reading it, now let’s go back to autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms recipe. You can cook autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms:
- You need 1 box Instant curry roux
- You need 1/4 head Chinese cabbage
- Take 1 pack Shimeji mushrooms
- Provide 1 pack King oyster mushrooms
- Prepare 1 Carrot
- Provide 1 Onion
- Get 220 grams Thinly sliced pork belly
- Get 8 Frozen taro root (or fresh)
- Take 1 bunch Green asparagus
- Get 3 cm Garlic (tubed)
- Use 1 Consomme bouillon cube
- Prepare 1 tbsp Sake
- You need 1/2 to 1 teaspoon Miso
- Use 1 tsp Soy sauce
- Provide 1 tbsp Cooking oil
- Get 1 amount instructed on instant curry packaging. Water
Instructions to make Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms:
- Chop vegetables into bite-sized pieces.
- Chop meat into similar sized pieces.
- Heat oil in pot, and stir-fry onions until translucent.
- Add meat and brown.
- Add all vegetables except for the asparagus. Next, add water, consomme bouillon, sake, and garlic.
- Dissolve the miso paste (about 2 tablespoons) in the stew from Step 5.
- When the ingredients are cooked, add the miso from Step 6, soy sauce, and asparagus, and boil briskly.
- Dissolve the curry roux. Bon appetite.
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