How to Cook Yummy Chunky Taro Root, Burdock Root, and Pork Japanese-Style Curry

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

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

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

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

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. 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..