Courtesy of Rei
Materials:
1 large pot
2 tsp oil
4 russet potatoes, peeled and cut into chunks
5 carrots, coarseley chopped
1 lb beef (cheap cuts), cut into bite size pieces
1/2 cup of mirin if you have it (or 1/2 cup sake + 2 tbsp sugar)
3 cups bonito dashi
3 tablespoons shoyu
1 package shirataki (Japanese yam noodle- you can also use a package of dry udon if you prefer)
1 head napa cabbage, finely chopped.
Methods:
Heat the oil in the pot. Brown the beef, then remove.
Add the carrots and potatoes and fry for ~3 minutes. Add the mirin (or sake) and cook until the alcohol burns out. Add the dashi, shoyu, sugar, beef, and noodles. Stir occasionally and cover on medium heat until potatoes are soft (~30 minutes). Add the napa cabbage and stir in; cook until cabbage is cooked.
Definitions:
Shoyu = soy sauce
bonito = a kind of fish
dashi = broth. You can get bonito broth granules at most places that sell asian foods.
Materials:
1 large pot
2 tsp oil
4 russet potatoes, peeled and cut into chunks
5 carrots, coarseley chopped
1 lb beef (cheap cuts), cut into bite size pieces
1/2 cup of mirin if you have it (or 1/2 cup sake + 2 tbsp sugar)
3 cups bonito dashi
3 tablespoons shoyu
1 package shirataki (Japanese yam noodle- you can also use a package of dry udon if you prefer)
1 head napa cabbage, finely chopped.
Methods:
Heat the oil in the pot. Brown the beef, then remove.
Add the carrots and potatoes and fry for ~3 minutes. Add the mirin (or sake) and cook until the alcohol burns out. Add the dashi, shoyu, sugar, beef, and noodles. Stir occasionally and cover on medium heat until potatoes are soft (~30 minutes). Add the napa cabbage and stir in; cook until cabbage is cooked.
Definitions:
Shoyu = soy sauce
bonito = a kind of fish
dashi = broth. You can get bonito broth granules at most places that sell asian foods.