by

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

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

A vegetable-rich curry with a tasty autumnal fare of mushrooms coupled with winter Chinese cabbage and taro yams. Great as leftovers in a curry stew or with udon noodles.

Ingredients: Serves 10

Instant curry roux
1 box (large)
Chinese cabbage
1/4 head (small)
Shimeji mushrooms
1 pack (100 g)
King oyster mushrooms
1 pack
Carrot
1
Onion
1
Thinly sliced pork belly
220 g
Frozen taro root (or fresh)
8
Green asparagus
1 bunch
Garlic (tubed)
3 cm
Consomme bouillon cube
1
Sake
1 tablespoon
Miso
1/2 to 1 teaspoon
Soy sauce
1 teaspoon
Cooking oil
1 tablespoon
Water
Amount instructed on instant curry packaging.

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.

Story Behind this Recipe

I was trying out a new curry dish, and put Chinese cabbage and taro potatoes, and it was an instant hit with the family.
Since it tasted so good, I created this recipe.