Simple Nikujaga Meat and Potatoes
First:
Peel potatoes and cut into 4 pieces. Cut off edges and soak in water; drain.
Cut meat into 4cm(1.5 inch) long pieces.
Peel onion and cut into half lengthwise, then cut into 1cm(0.4 inch) size pieces.
Peel carrots and cut into 8mm(0.3 inch) half-moon shapes.
Cut thin-stringed konjac in 2 places to shorten. Soak into boiling water and drain.
Briskly boil young kidney beans in salted water and cut into 2cm(0.75 inch) long pieces.
Mix sauce ingredients well.
Second:Heat oil in pan and stir fry beef.
If meat sticks to pan, remove pan from heat and place over wet cloth and return to heat. This prevents meat from sticking to pan.
When beef is brown, add potatoes, onions, stringed konjac and stir. Add seasoned dashi broth.
When boiled, lower heat and scoop scum. Continue to cook for 10 mins. When potatoes are soft add sauce and carrots. Simmer for 20 to 30.
Mix occasionally and cook until broth is reduced. Add kidney beans and turn off heat.