Meat Potato

⌛Time it takes to read this article: < 1 minutesLast updated: March 14, 2015 at 8:01 AM Today's appetizer at the restaurant is ``Niku-Jaga''. Speaking of meat and potatoes, it is a staple of Japanese home cooking and is a staple of momo. I'm not sure when it started being recognized as a "mom's taste", but for your reference, I've included my recipe below. ■ Ingredients: Beef, potatoes, onions, carrots, garlic slices (one piece), shirataki mushrooms, shimeji mushrooms, shiitake mushrooms, Hidaka kelp (stock) ■ Seasonings: Sake (or red wine), mirin, soy sauce, sugar, chicken stock stock ■ Method: (1) Stir-fry sliced ​​onions, carrots, and garlic in a pot until fragrant. (2) Place beef, potatoes, and shimeji mushrooms in a pot and stir-fry lightly. (3) Put the shiitake mushrooms (several pieces), kelp (about 3 pieces), and shirataki mushrooms (cut into appropriate lengths with scissors) into a pot, then add the sake, mirin, and water. (4) Once it boils, add soy sauce and sugar to the pot. (5) Remove the lye floating in the pot. (6) After removing the lye, put the lid on. (7) After 15 minutes or more, the water is drained and the potatoes and carrots are cooked.