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Alright, don’t linger, let’s course of action this autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms menu with 16 materials which are absolutely easy to find, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.

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

1. Get 1 box Instant curry roux
2. Provide 1/4 head - Chinese cabbage
3. Require 1 for pack Shimeji mushrooms
4. Need 1 - pack King oyster mushrooms
5. Need 1 for Carrot
6. Give 1 of Onion
7. Take 220 grams Thinly sliced pork belly
8. Provide 8 for Frozen taro root (or fresh)
9. Take 1 bunch Green asparagus
10. Provide 3 cm Garlic (tubed)
11. Make ready 1 for Consomme bouillon cube
12. You need 1 tbsp Sake
13. You need 1/2 - to 1 teaspoon Miso
14. Provide 1 tsp Soy sauce
15. Make ready 1 tbsp for Cooking oil
16. You need 1 of amount instructed on instant curry packaging. Water

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

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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