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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 elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. 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 you make.

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

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

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

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

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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