Cabbage heap curry pan of Japanese style soup

*Ingredients
Pork:100g

Sausage:4

Cabbage:1/3 pieces

Bean sprout:1/2 bags

Hard tofu:1/2 packing

Carrot:1/3

Seasoning soup:300-400cc

Mirin:3 big spoons

Soy sauce:3 big spoons

Curry powder:2 big spoons

*Instructions
1:The cabbage washes beautifully, and chops off the wick. And, it cuts it in all sides 3 centimeters. The sausage is cut in the half. The bean sprout is beautifully washed. The skin is peeled off washing the carrot. And, it cuts it in thinning.

2:The seasoning soup, the mirin, and the soy sauce are put in the pan and it heats it.

3:When '2' boils, pork is added. And, the lye that comes out from pork is politely taken.

4:When lye doesn't come out, the sausage, the carrot, and the hard tofu are added to the pan.

5:When the fire passes to '4', the soup of the pan is moved to another container a little. The curry powder is melted in the moved container. And, the soup of the curry powder is added to the pan little by little.

6:The cabbage and the bean sprout are added to the pan. And, it heats it until the fire passes.

7:When the fire passes to the cabbage and the coconut, it shuts off the heat.

8:Completion.

*Tips
1:Let's add meal to the soup that remained in the pan after it eats enough vegetable and make it to Ojiya. It is possible to enjoy it twice with a dish once.

2:The bean curd collapses when the fire is too strong.

3:Please adjust the amount of the seasoning soup according to the vegetable.