Meat and Potato Stew - Seasoning the World

Meat and Potato Stew - Seasoning the World

The combination of soy sauce and mirin is said to be one of the fundamentals of washoku. This stew is a typical Japanese dish making use of the combination.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Recipe amounts have been modified for easier preparation.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3-1/2 oz.)


1/2 bulb

1/2 stalk

100 g (3-1/2 oz.)

cooking oil

2 tsp

(A)Dashi broth

1-1/2 cup


1/2 Tbsp


  1. Cut the beef into large bite-size pieces. Slice the onion into wedges, and chop the carrot into little chunks. Cut the potato into large pieces, rinse in a strainer and dry. Boil the shirataki noodles, and cut into easy to eat lengths.
  2. Heat the cooking oil in a pan, fry the onions, then the beef. Next, add in the carrot, potato and noodles. Stir fry all together well.
  3. Pour in (A). Once boiling, scoop away the scum from the surface, add in (B) and cover. Leave to boil for 15-20 minutes over low heat.

Cooking Basics

Onions - wedge cut

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.

Carrots - random cut

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.

  • Recipe HISAKO

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