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 cooking 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.
Seasoning the World
We want to create opportunities to fuse food cultures from around the world with Kikkoman Soy Sauce.
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.
Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.
- Recipe HISAKO
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