• 2 potatoes
  • 1 carrot
  • 1/2 onions
  • 2 Abura-age(10cm×18cm)
  • 200ml water
  • 4/3 tablespoons of rice oil
  • 2 tablespoons of shirodashi
  • 3/2 tablespoons of sake
  • 3/2 tablespoons of sugar
  • 3/2 teaspoons of soy sauce


  • STEP 1
    Cut the carrot and potato diagonally, rolling. Cut the onion into wedges. Cut Abura-age (deep-fried bean curd) into 3cm.
  • STEP 2
    Heat the oil(1tbsp) in a frying pan on a medium heat. Fry the carrot and onion in a frying pan on medium heat for 3minutes or until the onion turns transparent.
  • STEP 3
    Add the potato and oil(1/3tbsp), and fry for 3 minutes. Pour water into the frying pan, cover and cook for 3 minutes.
  • STEP 4
    Add the Abura-age (deep-fried bean curd), then add shirodashi, sake and sugar, cover and cook for 5 minutes. After adding the soy sauce, cover and cook for 2 minutes, then take off the heat.

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