japanese-style stew

• u.s.
• metric

ingredients:

• 7 ounces beef cut into bite-size pieces
• 1 package shimeji
• 7 ounces broccoli
• 14 ounces onions
• 5 1/4 ounces carrots
• 16 ounces potatoes
• 2 1/2 cups sea tangle soup stock
• 1 1/2 tablespoons soy sauce
• 2 tablespoons sake
• 1/2 teaspoon salt
• a little pepper
• 1 tablespoon salad oil

step 1:

Cut the onions into 8 sections. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely.

step 2:

Cut off the roots of the shimeji. Cut the broccoli into pieces.

step 3:

Put the salad oil in a pan. Add the onions and fry until they clear.

step 4:

Add the beef and fry until it changes color. Add the potatoes, carrot and shimeji. Fry for a few minutes.

step 5:

Add the sea tangle soup stock and boil for 20 minutes on medium heat.

step 6:

Add the broccoli, soy sauce, sake, salt and pepper. Boil for 5 minutes over a low flame.