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Simple and Tasty Soy Meat Nikujaga Stew
簡單美味的豉油燉肉
原料（2份）
Daizu Labo乾燥大豆素肉塊
20克
Potato
2 piece
洋蔥
1/2 塊
胡蘿蔔
1/2 塊
Green Beans
3 piece
Canola Oil
正確地
（一種）
湯料（任何種類）
200毫升
醬油
1湯匙
糖
1湯匙
清酒（或白葡萄酒）
2湯匙
料酒
2湯匙
（如果找不到Mirin，請使用30毫升的白葡萄酒和1茶匙的蜂蜜）
食譜
[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.
