Recipe: Eating on a Dime Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms

Recipe: Eating on a Dime Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms Delicious, fresh and tasty.

Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms. Great recipe for Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms. 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.

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Vegetables that are fresh taste better.

Handle all vegetables carefully because: A ll this month my good friend Trupti of "The Spice Who Loved Me" is hosting Winter Food Swing where we are invited to cook with our family or friends.

You can cook Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms using 16 ingredients and 8 steps. Here is how you cook it.

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

1. Prepare of Instant curry roux.

2. It’s of Chinese cabbage.

3. Prepare of pack Shimeji mushrooms.

4. You need of pack King oyster mushrooms.

5. Prepare of Carrot.

6. It’s of Onion.

7. It’s of Thinly sliced pork belly.

8. It’s of Frozen taro root (or fresh).

9. It’s of Green asparagus.

10. Prepare of cm Garlic (tubed).

11. You need of Consomme bouillon cube.

12. Prepare of Sake.

13. Prepare of to 1 teaspoon Miso.

14. Prepare of Soy sauce.

15. Prepare of Cooking oil.

16. It’s of amount instructed on instant curry packaging. Water.

I found it very interesting and delightful as my hubby K is a big help in kitchen.

For us cooking is not just chopping vegetables and boiling them.

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

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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