Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chunky taro root, burdock root, and pork japanese-style curry. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have chunky taro root, burdock root, and pork japanese-style curry using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry:
- Get 400 grams Thinly sliced pork
- Get 14 Taro root
- Prepare 2 Washed burdock root (about 40 cm)
- Make ready 1 Carrot
- Prepare 2 medium Onion
- Prepare 3 Fresh shiitake mushrooms
- Take 1 packet Shimeji mushrooms
- Get 2 tbsp Sesame oil
- Prepare 1 packages Medium spicy curry roux
- Make ready 1200 ml Water or kombu based dashi stock
Instructions to make Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry:
- 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.
- Heat up a pot, sauté the pork first in the sesame oil, and then the onions and carrots.
- Add in the water-soaked burdock root and taro potatoes and sauté, adding in the mushrooms as well.
- 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.
- It's 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.
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