Yummy Mushroom Curry in 15 Minutes

Name: Yummy Mushroom Curry in 15 Minutes
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Thinly sliced pork; 200 grams Shimeji mushrooms; 50 grams Frozen snow peas; 100 grams Onion; 50 grams Carrot; 200 grams Tomato; 600 ml ┌ Water; 1 │ Soup stock cube; 1 └ Bay leaf; 4 tbsp Spicy yakiniku sauce; 50 grams *adjust to how spicy you'd like the curry to be Curry roux (store-bought); 4 servings' worth Hot cooked rice; 1 Fresh parsley

cookpad.japan @cookpad_jp

Last time I used Ebara-brand yakiniku sauce to make curry, and it was delicious! This time, I made a juicier curry, with shimeji mushrooms as a base ingredient, and added tons of tomatoes. This is really tasty and great with rice! My boyfriend really loved it.

Mushrooms are low in calories, but are full of fiber. They also have a nice texture and make a dish more satisfying. That's why they're a superb ingredient that's also easy on your wallet. Yakiniku sauce is made of a combination of fruity sweetness and aromatic richness, which cuts down on cooking time when making curry! For 4 servings. Recipe by ochikeron

cookpad.japan @cookpad_jp

Saved

Ingredients

4 servings

100 gramsThinly sliced pork
200 gramsShimeji mushrooms
50 gramsFrozen snow peas
100 gramsOnion
50 gramsCarrot
200 gramsTomato
A
600 ml┌ Water
1│ Soup stock cube
1└ Bay leaf
4 tbspSpicy yakiniku sauce
50 grams*adjust to how spicy you'd like the curry to be Curry roux (store-bought)
4servings' worth Hot cooked rice
1Fresh parsley

Saved

Steps

1

Blanch tomato in hot water, peel the skin and chop. Grate the onion and carrot.
2

Combine [A] ingredients in a pot and boil. Add pork sliced into bite-sized pieces. Cook while removing any scum.
3

Add tomato and grated vegetables from Step 1. Simmer for 5 minutes. Remove any scum that might float and foam up at the top.
4

Slice hard ends off the shimeji mushrooms and add to the pot. Also add the frozen snow peas and simmer.
5

After the shimeji mushrooms are cooked thoroughly, turn the heat off. Dissolve curry roux and season with yakiniku sauce. Continue simmering for another 5 minutes.
6

Dish up rice and pour over the curry. Sprinkle on parsley as a garnish.