[Preparation] Cut potatoes into sixths. Cut carrot into bite-sized pieces using random diagonal cuts, rotating the carrot a quarter turn between cuts (ran-giri cut). Cut the onion into wedges. Boil the green beans and cut in half on the diagonal.
1.
Heat rapeseed oil in a pan over medium heat. Stir-fry the onion, carrot and potato to coat in the oil.
2.
Add the dashi stock, soy sauce, sugar, sake and mirin (a) and the Daizu Labo Dried Soy Meat Block and bring to the boil. Simmer, covered, over a medium-low heat for 10–15 minutes.
3.
Once a skewer slides into the potatoes easily, transfer to a serving dish and scatter with the boiled green beans.
