Servings: 2
INGREDIENTS
100g thinly sliced beef
1 teaspoon sesame oil
2cm carrot
1/4 onion
80g thread konjac (konnyaku)
A
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
◆Potato mixture
400g potatoes
2 tablespoons potato starch
Some vegetable oil
◆Sauce
B
100m water
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1 teaspoon potato starch
1 teaspoon water
Some scallions (chopped)
PREPARATION
1. Cut the carrot, onion, thread konjac, and potatoes into bite-sized pieces.
2. Heat sesame oil in a pan and cook beef slices. Add the carrot, onion, and thread konjac. Add all A ingredients and simmer for 15 minutes with a lid on.
3. Put potatoes in a heat-proof dish and cover with a food wrap. Microwave for 10 minutes at 600W. Mash potatoes. Add potato starch and 2 tablespoons of soup from the pot (2).
4. Line a bowl with a food wrap. Put (3), then (2) in the center. Shape into a big ball. Heat vegetable oil in a pot. Fry the potato ball until golden.
5. Put all B ingredients into a pot and simmer. Add potato starch with water.
6. Spoon the sauce (5) over the potato ball (4). Sprinkle some scallions on top.
7. Enjoy!
25 окт 2024
