Meat and Potato Stew
A warm and hearty stew waiting for you on a cold evening.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the potatoes into bite-size chunks, place in water and drain. Slice the onion into wedges, and chop the carrot into chunks. Slice the beef up into bite-size pieces. Parboil the shirataki and cut into easy-to-eat lengths.
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Heat the salad oil in a pan, saute the onions from (1), add in the beef and saute further. Next, add in the carrot, potato and shirataki and saute all together.
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Pour in the dashi and once the mixture boils, scoop off any scum from the surface, add in the soy sauce, mirin and sugar and cover with a lid. Leave to simmer for 15-20 minutes over low heat.
Cooking Basics
Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
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