Japanese cuisine, Japanese food recipes.

First:

Peel potatoes, cut into a large bite-sized pieces, and rinse in water.

Trim off stems from sayaingen (green beans), boil in salted hot water. Take them out in cold water, as it gets cool, cut into 1cm(0.4 inch) lengths.

Second:
Heat dashi (basic stock) soup, , drained potatoes in a pot over high heat, bring to boil, and simmer with drop-lid in until potatoes are tendered.

Quantity of the dashi (basic stock) soup will depend on the size of potatoes or pot. Just enough to cover the potatoes will be fine.

Remove from the heat as sauce liquids are lessened, serve on a plate and sprinkle with sayaingen (green beans).

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