Cheese Curry with Hokto Mushroom

Start by removing the root from the Bunashimeji mushroom and separate them into individual pieces along with the Maitake mushroom.

Dice the garlic and onions, as well as the eggplant, tomatoes, and green pepper. Then, cut the beef into bite-sized pieces.

In a pot, stir-fry the garlic over medium heat until fragrant with salad oil added. Then, add beef pieces, onions and continue to stir-fry until the onions turn soft and translucent.

Next, add the mushrooms, eggplants and green peppers while still stir-frying. Once all the ingredients are cooked, add the tomatoes, saltwater and continue cooking.

Then, lower the heat and add curry powder, medium thick sauce, ketchup and sugar. Mix well and cook until the sauce becomes thick.

Place rice in a heat resistant container, make a hole in the center of the rice and add eggs.

Spread cheese on top of the eggs and rice, then bake in an oven for 10 minutes. To serve, sprinkle with some basil leaves and it’s ready to serve.