Serves 4
Cooking Time 15 minutes
Cheese Curry with Hokto Mushroom
Ingredients:
- Hokto Bunashimeji
- 1 Pack
- Hokto Maitake
- 1 Pack
- Beef
- Garlic
- 1 Clove
- Onion
- ½
- Tomatoes
- 2
- Eggplant
- 1
- Green Pepper
- 1
- Salad Oil
- 200g
- Salt Water
- ½ tsp
- White Rice
- 100ml
- Eggs
- 4
- Parmesan Cheese
- 120g
- Basil Leaves
- Curry Powder
- 2 tbsp
- Ketchup
- 2 tbsp
- Granulated Sugar
- 1 tsp
- Medium Thick Sauce
- 1 tsp
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How to Make:
-
Step 1
Start by removing the root from the Bunashimeji mushroom and separate them into individual pieces along with the Maitake mushroom.
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Step 2
Dice the garlic and onions, as well as the eggplant, tomatoes, and green pepper. Then, cut the beef into bite-sized pieces.
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Step 3
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.
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Step 4
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.
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Step 5
Then, lower the heat and add curry powder, medium thick sauce, ketchup and sugar. Mix well and cook until the sauce becomes thick.
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Step 6
Place rice in a heat resistant container, make a hole in the center of the rice and add eggs.
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Step 7
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.
