Cut the potatoes into large bite-sized pieces, and rinse in water. Cut the onions while removing the sinews. Chop the carrots into chunks.
Add cooking oil to a pre-heated pot. Saute the ground meat over a medium heat, and add in sake once it has browned.
Add in the onions, and add in the carrots once they have cooked through.
Add in the water, and turn up the heat. Add in the soup stock after bringing it to a boil.
Add in the potatoes and green peas. Cover with a lid after bringing to a boil, and cook for about 10 minutes over a medium heat. This will steam the potatoes and the green peas.
Stick the potatoes with a toothpick to check if they have cooked through. Add in miso and sugar, remove the lid, and cook for 5 minutes. Cook over a medium heat while shaking the pot back and forth to evaporate the water, and it is done.
Cook well over high heat to reduce the water. It is important to concentrate the umami taste, so don't hesitate even if potatoes get crumbled.
Story Behind this Recipe
This was a popular school lunch dish when I was in elementary school. It was as popular as chicken karaage! I wanted to eat it again, so I posted the recipe . I think it is the same old flavor? My daughter hates sweet diehes, but she said that this was delicious You could pack it in bentos as well since there is no broth.
To steam the potatoes and green peas, it is best to place them on top of all the other ingredients, adjust the amount of water according the pot. This time I used canned peas, but if you use fresh green peas, they will have a nice vivid color You can use pork, beef, or chicken as you like for the ground meat.