Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

I had so much Chinese cabbage so I added it to dry curry.If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder. If you like it spicy, try using spicy curry roux. For 5~6 servings. Recipe by kazz72

Chinese-style pork curry with winter melon is quite hard to find these days, but it's actually very easy to make. It requires few ingredients and has a mild Chinese flavor, unlike the more intense Thai curries. It's not spicy, but has a fragrant curry powder aroma and a rich taste. Serve it over rice with pickled cucumber salad, Chinese sausage, and soft-boiled eggs. Some people also add dark soy sauce. It's so delicious, you might finish the whole pot without realizing it.

I think curry induces appetites, and i had Chinese chives in the fridge, so I sauted them.I also added potatoes, so it is filling; the Chinese chives are filled with fiber, and the pork absorbs the nutrients, turning this into an all-purpose stir-fry.Two main points are pre-seasoning the pork, and flavoring it with soy sauce. Adding garlic when sauteing the pork will give this more of an Asian-style. You can also use store-bought curry roux, but this might mean that there will not be enough water, so adjust the amount of water. For 2~3 people. Recipe by Shinyori-na

I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.If the tomato skin bothers you, please use parboiled tomatoes.The cooking time is shortened because you don't use potatoes or carrots. For 4 to 5 servings. Recipe by annnnn

To preserve the texture of the turnip, I decided to stir fry rather than boiling them. The light turnips go wonderfully with the rich pork belly.● If you overcook the turnips, then they'll start to fall apart so give them a quick stir fry on high heat (don't worry if the texture seems raw).● Cook everything on high heat. Recipe by Raby

I arranged a recipe my mother taught me some years ago.If you have young children, make it mild by adding lots of ketchup. If you like it spicy, add Tabasco sauce.Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it. For 4 servings. Recipe by Yuudai mama miki

Making curry usually takes time to stew and the same flavour is boring every time, so I thought up a recipe that doesn't take so much time and has my flavour in a Japanese style!You can use whichever mushrooms you like.Miso adds saltiness so when you add soy sauce in Step 8, please adjust according to taste.I use mild taste curry roux for kids and sprinkle garam masala on the top for adults. For one box worth of solid curry roux. Recipe by Shishi88

I wanted to recreate a similar summer vegetable curry dish I had in a restaurant.It might take a little time to cut up the vegetables but if you have a ready-made curry roux packet it will be easy after that. You can use any vegetables but I like asparagus or shimeji mushrooms too. Zucchini tends to be too soft to simmer, so I just fry them for a short time. I like to taste the tomato flavour itself so I add it in the end. For 8 to 10 servings. Recipe by Mariamonika

Pork shank is affordable and adds a lot of volume to the dish♪The origin of this recipePork shank was cheap, so I decided to use it (｡･_･｡)

My family always added leftover cabbage and vegetables to our basic winter curry soup I thought that adding common curry ingredients such as fishcakes would be delicious, so I made this recipe.You can add your favorite vegetables and boiled fish products. Adjust the amount of ingredients based on the amount of water that comes out of the vegetables. You could finely mince curry roux when you don't have curry flakes. For 4 servings. Recipe by Naonao

I thought of a curry that is simple to make in the summer and is good for the body.Please flavor with mirin and ketchup to taste. My family adds mentsuyu noodle sauce and oyster sauce for flavor. This also tastes delicious with green pepper and bamboo shoots. Please change out the scum removal sheet halfway through if there is a lot at Step 3. Recipe by Renbasu

This is delightfully packed with vegetables. Both young and old will enjoy the taste.The secret ingredient of oyster sauce gives a richer flavor.By precooking vegetables in the microwave, you can cut down on time. Recipe by Kotoaji

Someone at home requested chicken curry with winter melon and lots of chicken blood, so I made it extra satisfying. You can enjoy it with rice noodles or steamed rice.

Super cheap and tasty recipe. I used only half of the cabbage, that's worth only SGD0.60. Beijing Cabbage is good for its crunchiness, whereas Napa Cabbage will turn soggy easily.

I used leftover ingredients from the New Year's feast to make a curry.I used leftover carrots I had from making decorative ume plum flower shapes. Recipe by ochikeron

I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

I wanted to make a stew with a twist, so I came up with this.If sweating the onions seems like too much of a bother, just grate. Recipe by Deiji-daisy

They were originally separate dishes but when I put them together, it was quite tasty.-You can use any vegetables.-If you don't like curry or you have little children, you could omit the curry seasoning of the sprouts. For 3 to 4 servings. Recipe by sakuni

I created this recipe because I wanted to make a curry that contains a lot of vegetables.It's easy to mince the garlic and vegetables in a food processor instead of using a knife.Serve with a soft-boiled egg. Mix the curry with the yolk, then eat them together. It will make the taste mild, and will be delicious. Recipe by Marry10

I wanted to eat a lot of cabbage.Adding mushrooms is also good. Recipe by uzukaji

I made this dish for my family to eat a lot of vegetables when they didn't have an appetite.Cut the aubergines in big chunks as they will melt if you cut them too small.Don't cook the shishito peppers in the pan with other ingredients as they turn brown. So put the fried shishito peppers on top of the curry on a plate!The shishito peppers will blend well with the curry when you eat and give a lovely flavor. For 10 servings. Recipe by Mokobu- mama

The baked chikuwa is cooked to tender perfection. By baking them in a covered pan, their flavor will seep into the other ingredients.If you add the chikuwa in on top when steaming, then the cabbage will soak up the flavor, and you can make this deliciously in a pot other than a Tajine pot.(You can also heat it up in a silicone steamer in the microwave).Add as much mayonnaise as you like. Recipe by tearstar

This is a Japanese-style curry-flavored stir-fry. Enjoy it with pork and vitamin C-rich vegetables to help prevent colds. Thank you for making this recipe popular and for your feedback! The origin of this recipe: I wanted to create a dish using lotus root that could also be included in a bento box.

I had leftover daikon radish, so I tried putting it in curry. My husband may like this better than regular curry...? In any case, he had 3 platefuls. (That's too much!)The daikon radish is tastier cut into large pieces. The cooking time varies on the size of daikon radish pieces. The liquid in the pan will evaporate as you simmer, so add water after dissolving the curry roux.This is also delicious with ground pork. Recipe by TWOHEARTS

This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux.Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty.If you add potatoes (or kabocha squash), cook them through, then add when you add the roux.Adjust the amount of water to taste. Recipe by Mawaru7

I was tired of the same old simmered tofu, so I tried making a different hot tofu dish with curry sauce.Don't simmer the tofu for too long. Try not to worry even if some of the tofu crumbles a bit. For 2 servings. Recipe by Taishi-n

I challenged myself making this at my husband's request.Although I just made it up...it's one of my family's favorites.The richness depends on the water content of vegetables used, so adjust the flavor while taste-testing. For 4~5 servings. Recipe by MyT09

#goldenapronCabbage kofta curry.A simple yet delicious sweet and sour curry recipe that goes well with chapatis, parathas or steamed rice.

I wanted to use pumpkin to make a side dish. So, I tried using it in my current addiction, garlic butter stir-fry, and added some curry powder for a slightly spicy flavor. It turned out delicious!If you slice the onions thickly, they will become sweeter and delicious when steamed!If you are making this for small children, only use a moderate amount of curry powder (1/4 teaspoon) or switch it out for consomme powder, which is also delicious. For 2-3 servings. Recipe by tink