How to Blends Eating on a Dime Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry

How to Blends Eating on a Dime Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry Delicious, fresh and tasty.

Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry. Great recipe for Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry. I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry. This is superb if you eat it while breaking apart large.

In addition to these, I saw some recipes using aburaage, Chinese cabbage, and lotus roots.

I also found Kenchinjiru recipes on the internet adding chicken or pork.

Sauté daikon, carrot, satoimo (taro), gobo (burdock root) and konnyaku until the oil coats the ingredients.

You can cook Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry

1. You need 400 grams of Thinly sliced pork.

2. You need 14 of Taro root.

3. Prepare 2 of Washed burdock root (about 40 cm).

4. It’s 1 of Carrot.

5. You need 2 medium of Onion.

6. Prepare 3 of Fresh shiitake mushrooms.

7. Prepare 1 of packet Shimeji mushrooms.

8. You need 2 tbsp of Sesame oil.

9. Prepare 1 packages of Medium spicy curry roux.

10. You need 1200 ml of Water or kombu based dashi stock.

For New Year's dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion but for daily use or bento, you can simply cut them into small pieces using a Japanese cutting technique called "Rangiri".

Rangiri style cutting is to roll the vegetable a quarter (¼) turn, cut on an angle, and then roll again another quarter (¼) turn.

Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese markets.

It's really easy to cook if you have all the ingredients (and these are very common ingredients for Japanese households).

Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry step by step

1. Wash the taro potatoes well, peel with a peeler, and leave round. Cut the washed burdock root into chunks and place in water. Cut the carrots and onions into large chunks, and break apart the shimeji and fresh shiitake mushrooms by hand..

2. Heat up a pot, sauté the pork first in the sesame oil, and then the onions and carrots..

3. Add in the water-soaked burdock root and taro potatoes and sauté, adding in the mushrooms as well..

4. Add in water, bring to a boil, and cleanly skim out the scum. This is a Japanese-style curry, so you can use broth from something you cooked the other day to make a good soup stock. This time, I used 700ml of broth and 500ml of water. Cover with a lid and boil over a low heat for 20 minutes..

5. Its good to go if the taro potatoes aren't falling apart, and you can cleanly stick them with a toothpick. Dissolve the roux, simmer for about 10 minutes, and it's done..

The most tedious part is that you have to julienne both gobo (burdock root) and carrot, and if you are not.

The peak season for tasty burdock root is late fall to early winter.

Winter potatoes are also delicious, so I came up with a soup combining the two.

I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste).

It refers to comfort food–the taste of Japanese style.