A Nostalgic Lunch Menu [Curry Stew]

1. 1

   Cut the meat and vegetables into 2 cm pieces.

2. 2

   Shred the shimeji mushrooms into small clumps.

3. 3

   Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft.

4. 4

   Heat oil in a pan.

5. 5

   Stir fry the meat and carrot over medium heat for 4 minutes.

6. 6

   Add onion and shimeji mushrooms and stir fry until the onion has become translucent.

7. 7

   Add curry powder and stir fry until fragrant.

8. 8

   Add flour and stir well to avoid lumps.

9. 9

   Add water, mix well to dissolve the flour over medium heat.

10. 10

    Add the soup stock and sugar.

11. 11

    After it starts to boil, add potato, butter, garlic and milk and stir well.

12. 12

    When it comes to a boil, skim off any scum that surfaces.

13. 13

    Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn.

14. 14

    Check the taste and add salt if needed.

15. 15

    Sprinkle a little pepper to enhance the aroma and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.