【Ingredients】 For 4 people
Sliced (boned) pork spare rib (豚バラ肉スライス/Butabara suraisu) 80g
Potatoes (ジャガイモ/Jagaimo) 240g
Carrots (ニンジン/Ninjin) 50g
Onions (玉ねぎ/Tamanegi) 100g
Garlic (にんにく/Ninniku) 1 clove
Sesame oil (ごま油 / Goma-abura) 1/2tbsp
Water (水 / Mizu) 350ml
Sugar (砂糖/Satō) 1tsp
Sake (酒/Sake) 1tbsp
Soy sauce (醤油 / Shōyu) 1 1/2tbsp
String beans (サヤエンドウ/Sayaendō) 2
Salt (塩/Shio) Pinch

【How to Make】
① Slice the pork into 3cm thicknesses. Peel the potatoes and carrots, and cut them into bite-size pieces. Cut the onions into wedges. Peel and crush the garlic.
② Bring water to a boil in a small pot and add a pinch of salt. Put the string beans into the boiling water for 10 seconds then remove them to cold water to preserve the color. Drain the string beans and then cut them into 4 pieces each using a diagonal cut.
③ Place a separate pot on low heat, add the sesame oil and fry the garlic. When you notice the aroma of the frying garlic, add the onions. Once the onions begin to soften, add the carrots, potatoes, and pork in that order, and continue to cook until the pork whitens.
④ Add the water and raise to high heat. When the pot comes to a boil, reduce to medium heat, and add the sugar and sake. Cover the contents of the pot with a paper towel and then place a drop lid on top. Continue cooking for about 10 minutes, or until the potatoes are just about done.
⑤ Remove the drop lid and paper towel, add the soy sauce, distributing it evenly. Cover with the lid once again, and reduce to low heat for 10 minutes. Turn off the heat and let the pot sit for about 10 minutes to let the flavors combine.
⑥ Serve in bowls and top with the string beans.

Recipe Developed by: Machiko Tateno