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.
- Nutrition facts are for one serving.
- Recipe amounts have been modified for easier preparation.
Ingredients(Servings: 2)
Directions
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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.
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Heat the salad oil in a pan, fry the onions, then the beef. Next, add in the carrot, potato and noodles. Stir fry all together well.
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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
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.
- Recipe HISAKO
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