Preparation time: 20
Cooking time: 30
Difficulty: Easy - for beginners
Dietary guidance: d
300 grams beef plate, thinly sliced
4 large potatoes dansyaku-imo
1/2 ball ito-konnyaku
Seven-spice chili mix
1 Tbsp vegetable oil
300 ml water
3 Tbsps sugar
2 Tbsps sake
3 Tbsps soy sauce
1 Tbsp mirin sweet cooking sake
1.Peel the potatoes, cut lengthwise into four wedges, bevel the edges and soak in cold water for 10 min.
2.Peel the onion and cut length wise into four wedges. Cut the beef into 4cm pieces.
3.Rinse the ito-konnyaku in cold water, cut into 5cm length and boil for a few minutes.
4.Heat oil in a pot , and fry the beef. Add the chopped ito-konnyaku, onion and potatoes, and fry until their surfaces absorb the oil.
5.Add the water to the pot, bring to the boil over a high heat and skim off foam. Reduce the heat, add the sugar and sake, and simmer for 5min. add the mirin and soy sauce, cober with a drop-lid and simmer until all the liquid is gone.
6.Sprinkle on the asatsuki chives, cut using the edge technique, and seven-spice chili mix as an option.