Meat and Potato Stew
A warming hearty stew of flavor-soaked ingredients
- Nutrition facts are for one serving.
- Nutritional values calculated for 65% consumption of broth.
Ingredients(Servings: 2)
Directions
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Peel the potatoes and chop into bite-sized chunks, place in cold water and drain well. Slice the onion into wedges. Peel the carrot and cut into bite-sized pieces. Parboil the shirataki noodles and cut into easy-to-eat lengths. Slice the beef up into bite-sized pieces.
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Heat the vegetable oil in a pot over medium heat, saute the onion, add in the beef and saute further. Add in the carrot, potato and shirataki noodles and saute all together.
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Pour in the dashi and once the mixture boils, scoop off any scum that forms on the surface. Add in the soy sauce and mirin then cover with a lid. Once boiling, turn the heat to low and simmer for about 15 minutes.
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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