Step 1

Peel the potato and cut into irregular sized chunks. Round the corner off and soak in a bowl of water. *3

Step 2

Peel carrot and cut into 4 length wise, then slice it thinly.

Step 3

Peel and cut onion in half then thinly and diagonally.

Step 4

Trim both ends of green beans and cut into small pieces.

Step 5

Bring water to boil in a pot and cook Konnyaku to remove the fishy smell for a couple minutes. Drain the water and set aside.

Step 6

Heat oil in a pot over medium heat.

Step 7

Add onion, carrot and potato  to cook.

Step 8

Once the onion, carrot and potato are coated with oil evenly and the edge of the potato become transparent, addthe beef.

Step 9

When the beef colour has turned light brown, add the dashi stock and bring to boil.

Step 10

Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top. *4

Step 11

Simmer for about 15 minutes to cook until the potato has become soft.

Step 12

Add sake, mirin, sugar and soy sauce.

Step 13

Add Konnyaku and green beans and simmer until the sauce reduces a little bit.

Step 14

When the green beans colour has changed and cooked, turn the heat off and serve.