Cooking Instructions

  1. Heat 1 Tbsp of vegetable oil in a deep pot and saute the meat on high heat until it changes color.
  2. Add onion, carrot, potato, and shirataki in the pot and saute together.
  3. Pour dashi soup stock and bring to a boil.
  4. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
  5. Add sugar, mirin, and soy sauce and put a drop-lid.
  6. Simmer until vegetables are softened and the liquid are almost gone.