かぼちゃの肉じゃが (Pumpkin Nikujaga)

재료: 호박, 감자 (감자를 자른뒤 찬물에 넣어두세요), 양파 (1cm정도 크기로 준비), 고기(돼지고기사용했습니다), 콩
소스: 간장 3TBSP, 설탕 2tsp, 다시국물, 미린 2tsp

 

材料(ざいりょう):カボチャ、ジャガイモ(じゃがいもを切(き)った後(あと)、水(みず)に入(い)れておいてください)、タマネギ(1cmくらいの大(おお)きさに準備(じゅんび))、肉(にく)(豚肉(ぶたにく)使用(しよう)しておりました)、豆(まめ)
ソース:醤油(しょうゆ)3TBSP、砂糖(さとう)2tsp、再(ふたた)びしる、凛(りん)2tsp

 

Ingredients: Pumpkin, potato (soak it in cold water to remove startch), onion, string beans, any kind of meat (I used pork belly)

Sauce: Soy sauce 3TBSP, sugar 2tsp, dashi stock, mirin 2tsp

 

Cook the meat with 1/3 of sauce. Sauté until the meat changed color.

It would take about less then 2 min.

Separate the meat.

Use the same pot, add well drained potato

Add pumpkin

Add all of the remain sauce

Add prepared onion

Add the meat back into the pot.

Add extra water until the ingredients are almost covered

Bring it to boil about 5-7min and simmer.

When the potato and pumpkin are well cooked, add some beans.

You will add the beans only the amount that you will eat at this moment!!!