Dashi stock (kombu, bonito flakes, or dashi stock granules)
Sugar (beet, light brown, etc.)
1 1/2 tablespoons
Preliminaries: Peel the potatoes and soak in water for a while. Cut the onion into wedges (8 lengthwise wedges). Peel and roughly cut up the carrot.
Heat a pot (over medium heat). When it's hot, add the oil, and stir fry the onions.
When the onion pieces are coated with oil, add the carrot potatoes and stir fry. If the potatoes are too big, cut beforehand.
When all the vegetables are coated with oil, add 200 ml of dashi stock. Bring to a boil, turn the heat down to low and add 1 tablespoon each of sake and mirin.
Next, add 1 tablespoon of sugar (adjust to taste) and a pinch of salt. Cover with a lid and simmer until the vegetables are tender. Check on them occasionally.
Cut the cabbage up into easy-to-eat pieces in the meantime. The Step 5 vegetables should be tender in about 10 minutes.
Add 1.5 tablespoons of soy sauce and mix. Put the cut up cabbage from Step 6 on top.
Put the lid back on and simmer for about 2 minutes. Turn off the heat, and leave as-is to steam in residual heat until the cabbage has wilted.
If you leave it as-is with the lid on, the vegetables will absorb more flavor.
Story Behind this Recipe
This highlights the sweetness and tenderness of seasonal spring vegetables. It's a stew recipe that was taught to me by my mother. You can use other vegetables, too.
I set the seasoning ingredient amounts to 1 tablespoon each to make the recipe easy to remember, but adjust the amounts to taste. The sweetness will vary on the sugar you use. This is an easygoing simmered dish that you can make without worry too much about the details.