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20 Minutes to Making Tasty Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry

Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry is the first thing that comes to many people’s thought when it arrives to a perfect dish. Today, we are going to provide you procedures on cooking a appetizing Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry.

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

We hope you got insight from reading it, now let’s go back to chunky taro root, burdock root, and pork japanese-style curry recipe. 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.

Firstly, below are the ingridients that you should ready to make Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry:

  1. Get 400 grams of Thinly sliced pork.
  2. You need 14 of Taro root.
  3. Provide 2 of Washed burdock root (about 40 cm).
  4. Use 1 of Carrot.
  5. Prepare 2 medium of Onion.
  6. Provide 3 of Fresh shiitake mushrooms.
  7. You need 1 of packet Shimeji mushrooms.
  8. Get 2 tbsp of Sesame oil.
  9. Use 1 packages of Medium spicy curry roux.
  10. Provide 1200 ml of Water or kombu based dashi stock.

After readying the ingridients, now we are set to make our yummy 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..

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

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