Recipes
200 g potatoes
300 g onions
3 green spring onions
100 g konjac noodles
250 g thinly sliced beef
1 tablespoon cooking oil
100 ml cooking sake
100 ml water
1½ tablespoons TREHA®
3 tablespoons sugar
3 tablespoons soy sauce
Peel, soak and cut the potatoes into bite-sized pieces. Boil them for 3 minutes, and drain.
Cut the onions into 1 cm thick wedges and the green onions into 4 cm lengths.
Cut the konjac noodle into manageable lengths to consume. Boil the noodles for 2 minutes, and drain. Cut the beef slices into 4-5 cm pieces.
Heat the cooking oil in a pan and quickly sauté the beef over high heat. When the color of the meat changes, add the potatoes, onions, konjac noodles, sake, and water.
When the mixture comes to a boil, add the TREHA®, sugar, and soy sauce. Cover the pan with an otoshibuta* (Japanese cooking lid meaning a drop-lid) and simmer it over medium or low heat. Add the green onions and simmer briefly when the potatoes become soft, then turn off the heat.
*An otoshibuta is a Japanese drop-lid for even heat distribution in a pot. It prevents ingredient breakage and ensures uniform cooking. Parchment paper or aluminum foil with a center hole can be used as a substitute.
Inhibits potatoes from falling apart during cooking.
Makes the meat tender and cooks potatoes evenly with a fluffy texture.
Maintains soft, fresh texture of potatoes and meat after cold or frozen storage.
