Meat of Japanese Cuisine じゃが (potato Stew)

Name: Meat of Japanese Cuisine じゃが (potato Stew)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs potato; 1 carrot; 300g pork; A pack Konjac silk; 3 lines Kidney Beans; 1 tablespoon Sugar; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 2 bowls Broth

by Hui Meili's Private Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I believe many friends who learn Japanese have read this dish in the textbook tablet. I used to be very curious about what it is. It was not until I arrived in Japan that I discovered that it is a super home-cooked dish and tastes good. I recommend it to everyone today

Ingredients

3 pcs Potato
1 Carrot
300g Pork
A pack Konjac Silk
3 lines Kidney Beans
1 tablespoon Sugar

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1 tablespoon Cooking Wine

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2 tablespoons Soy Sauce

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2 bowls Broth

Meat of Japanese Cuisine じゃが (potato Stew)

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

2. Pork or beef slices

3. Rinse the konjac silk or konjac knot with water

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

5. Add broth or water, and simmer slightly over medium-high heat

6. Put kidney beans, soy sauce, sugar when the soup is half closed

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

Tips:
When it comes out of the pot, the soup does not need to be particularly dry. The remaining soup will be slowly absorbed during the placement of the dishes, and it will be delicious when it is cold (ps but now because it is winter, my friends try to take advantage of it. Eat hot)