This Curry soup is filled with three different kinds of mushrooms giving it a rich umami flavor.
Makes 4 Servings
1 Package (100g) Maitake
1 Package (100g) Bunashimeji
1 Package (100g) Eryngii
320g Thickly sliced Pork Belly
1 large Potato
1/2 an Onion
1 large Carrot
2 Green Peppers
5 Cups Water, setting aside 1 cup
1 Tsp Garlic, Grated
1 Tsp Ginger, Grated
Curry powder, to preference
3 portions Curry Roux
- Remove Bunapi base and divide it into small closets along with Maitake. For the Eryngii mushroom, put a cut a cross pattern on the top of the mushroom and divide it into four equal parts by hand.
- Cut pork into 1.5 cm width. Wash potatoes thoroughly, cut into four equal pieces. Cut the onions into half rings, then peel the carrot and but into small sections. Cut out the core of the cabbage and divide into 4 equal sections. Lastly, divide bell peppers and eggplant into 4 equal pieces then pan fry.
- Add Pork, ginger, garlic, and mushrooms into a pot and Place over the stove flame. Next, add 4 cups water and bring to a boil. Once the water has come to a boil add in potatoes, carrots, onion, and cabbage cook until tender.
- Add in the additional cup of water, bell pepper, eggplant, curry, and curry roux and bring to a simmer.
Recipe adapted from https://www.hokto-kinoko.co.jp/kinokorecipe/recipedetail/?id=1930