Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms
Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms

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Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could be provided at numerous public functions actually. I am certain you will see lots of people who just like the Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms dishes which you make.

Alright, don’t linger, let’s approach this autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms menu with 16 elements which are definitely easy to acquire, and we have to process them at the very least through 8 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients - Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms:
  1. Provide 1 box - Instant curry roux
  2. Make ready 1/4 head for Chinese cabbage
  3. Need 1 for pack Shimeji mushrooms
  4. Take 1 of pack King oyster mushrooms
  5. Require 1 of Carrot
  6. Give 1 for Onion
  7. Prepare 220 grams - Thinly sliced pork belly
  8. Give 8 of Frozen taro root (or fresh)
  9. Provide 1 bunch of Green asparagus
  10. Give 3 cm Garlic (tubed)
  11. You need 1 for Consomme bouillon cube
  12. Get 1 tbsp Sake
  13. Make ready 1/2 for to 1 teaspoon Miso
  14. Give 1 tsp for Soy sauce
  15. Give 1 tbsp for Cooking oil
  16. Provide 1 of amount instructed on instant curry packaging. Water
Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms steps:
  1. Chop vegetables into bite-sized pieces.
  2. Chop meat into similar sized pieces.
  3. Heat oil in pot, and stir-fry onions until translucent.
  4. Add meat and brown.
  5. Add all vegetables except for the asparagus. Next, add water, consomme bouillon, sake, and garlic.
  6. Dissolve the miso paste (about 2 tablespoons) in the stew from Step 5.
  7. When the ingredients are cooked, add the miso from Step 6, soy sauce, and asparagus, and boil briskly.
  8. Dissolve the curry roux. Bon appetite.

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