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

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

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.
6. Next, add water, consomme bouillon, sake, and garlic.
7. Dissolve the miso paste (about 2 tablespoons) in the stew from Step 5.
8. When the ingredients are cooked, add the miso from Step 6, soy sauce, and asparagus, and boil briskly.
9. Dissolve the curry roux.
10. Bon appetite.

curry roux, head chinese cabbage, pack, pack king oyster, carrot, onion, pork belly, taro root, green asparagus, garlic, sake, soy sauce, cooking oil, amount

Taken from cookpad.com/us/recipes/155961-autumn-winter-exclusive-taro-yam-curry-with-chinese-cabbage-and-mushrooms (may not work)