Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms:
- Take 1 box Instant curry roux
- Take 1/4 head Chinese cabbage
- Prepare 1 pack Shimeji mushrooms
- Make ready 1 pack King oyster mushrooms
- Prepare 1 Carrot
- Make ready 1 Onion
- Make ready 220 grams Thinly sliced pork belly
- Get 8 Frozen taro root (or fresh)
- Prepare 1 bunch Green asparagus
- Get 3 cm Garlic (tubed)
- Make ready 1 Consomme bouillon cube
- Get 1 tbsp Sake
- Get 1/2 to 1 teaspoon Miso
- Prepare 1 tsp Soy sauce
- Prepare 1 tbsp Cooking oil
- Make ready 1 amount instructed on instant curry packaging. Water
Steps 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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