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

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chunky taro root, burdock root, and pork japanese-style curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chunky taro root, burdock root, and pork japanese-style curry using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry:
  1. Take 400 grams Thinly sliced pork
  2. Make ready 14 Taro root
  3. Prepare 2 Washed burdock root (about 40 cm)
  4. Take 1 Carrot
  5. Get 2 medium Onion
  6. Make ready 3 Fresh shiitake mushrooms
  7. Make ready 1 packet Shimeji mushrooms
  8. Prepare 2 tbsp Sesame oil
  9. Make ready 1 packages Medium spicy curry roux
  10. Take 1200 ml Water or kombu based dashi stock
Instructions to make Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry:
  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. 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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