Tip:
Highlight text to annotate it
X
Wash the 2 gobo burdock, and scrape off the skin with a blade. Then shave into small pieces.
Peel the 200g lotus root, and cut into half lengthwise, and slice.
Cut the 2 block konnyaku into thin strips.
Chop the 180g beef coarsely.
Soak the prepared vegetables (gobo and lotus root) in water for a while. Then drain in a colander.
Heat a deep pot lightly. Add the chopped beef and stir-fry.
When the color of the beef changes, add the konnyaku. Continue to stir-fry.
Then add the drained gobo and lotus root, and stir-fry.
Seasonings are 100cc sake, 2 cups water, 3 tbsp sugar, and 4 tbsp soy sauce.
Then cover the pot. Simmer over low heat for about 10 minutes.
Stir the ingredients, and put on a drop lid, and cover. Simmer over low heat for 30 minutes.
Cut the 3 chikuwa into thin strips, and add into the pot. Cook briefly. It's done.