Add garlic for intensified flavor, and cut the ingredients up small to better soak this up!
- Nutrition facts are for one serving.
Cut the potatoes into small bite-size pieces. Slice the onion into thin wedges and the carrot into 5 mm (0.2 in.) width half-circles. Thinly slice up the garlic, then cut into 7 to 8 mm (0.3 in.) squares. Parboil the shirataki noodles, then cut into easy to eat lengths. Chop the beef into bite-size pieces.
Heat the oil and garlic in a pot over medium heat, add in the beef, potatoes, carrot, onion and shirataki noodles then cook for 2 to 3 minutes.
After the oil is spread throughout, pour in the bonito dash, remove any scum that forms once boiling, add in (A), cover with a drop lid* and simmer for 15 to 20 minutes over medium heat until the ingredients are softened and the cooking liquids are boiled down.
A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
When making simmered dishes, place about 15 g (0.5 oz.) of dried bonito flakes into a tea bag for 1000 ml (33.8 fl. oz.) of water, and add the tea bag in with all other ingredients to prepare deeply-flavored and savory simmered dishes.
This method is convenient for preparing small amounts of dashi, such as soup for one person, ohitashi (boiled vegetables seasoned with dashi and soy sauce), sesame dressing, etc. Place dried bonito flakes (about 5 g /0.2 oz.) into a tea strainer and pour in 200 ml (6.8 fl. oz.) of hot water.
Peel the skin of the carrot. Then remove the stem, cut in half vertically, and slice cut-side down at consistent widths from end to end.
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.
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