Japanese Cuisine: Meat (Potato Stew)

Overview

I believe many friends who are learning Japanese have seen this dish in their textbooks. They used to be very curious about what it was. It wasn’t until I arrived in Japan that I discovered that it is a very homely dish and tastes very good. I recommend it to everyone today

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• lunch
• famous dishes
• cooking wine
• konjac silk
• pork
• potatoes
• stock
• sugar
• carrot
• kidney beans
• soy sauce

Ingredients

Steps

1. 1 Peel the potatoes and cut them randomly (that is, cut them into pieces with a hob)

   

2. 2 Pork or beef slices

   

3. 3 Rinse the konjac shreds or konjac knots with water

   

4. 4 Put oil in the pot, add the meat and stir-fry, add cooking wine, add potatoes and carrots and stir-fry

   

5. 5 Add stock or water and bring to a simmer over medium-high heat

   

6. 6 When the soup is half reduced, add kidney beans, soy sauce, and sugar (if you don’t like sweet taste, you can add less or no more) and appropriate amount of salt

   

7. 7 Collect the juice, take it out of the pot and put it on a plate, friends can taste it