Simmered potato
Please also refer to this page for information on the ingredients introduced in this recipe.
Peel off the sweet potatoes and cut them into bite-sized pieces. Cut carrots and burdock into pieces.
Heat the salad oil and fry the beef. Once the meat is lightly cooked, add the cut vegetables and konjac and fry so that the oil is spreading.
After frying for about 5 minutes, add the bonito soup stock. Once it boils, remove the scum and add [A]. (If you add soy sauce, the stains will come out again, so take the stains again.)
Mix the whole thing and then remove it with aluminum foil, cover and simmer. After simmering for about 10 minutes, remove the dropper, remove from the heat, and let it cool. After cooling for about 5 minutes, turn it over again, cover and simmer. Repeat this boiling and cooling process three more times.
For the fourth time, pour it over high heat, remove the lid and add [B]. Once the onions are softer, turn off the heat and place in a bowl to complete the dish.
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- Satomo
- 230g
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- Carrots
- 80g
-
- Burdock
- 50g
-
- Tatama konjaku
- 6 pieces
-
- Salad oil
- 1/2 tbsp
-
- Cut off beef
- 150g
-
- Bonito dashi
- 400cc
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[A]
- Dark soy sauce
- 3 tablespoons
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- sugar
- 1 tablespoon
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[B]
- Dark soy sauce
- 1 tablespoon
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- sugar
- 1/2 tbsp
-
- long onion into 2cm wide
- 50g
