This document provides a recipe for Nikujaga, a Japanese beef and potato stew, in Japanese. It lists the ingredients which include potato, beef, onion, carrot, konbu seaweed, green beans, salt, water, and oil. It then lists the seasoning ingredients of sake, sweet sake, soy sauce, and sugar. The instructions are to cut all the ingredients, stir fry them in oil with water, and cook for 10 minutes before adding the seasonings. The stew is then cooked for another 15-20 minutes until the potato is soft.

1. NIKUJAGA How to make by Mami Ishida

2. ★ MATERIAL ・ Potato ・・・ 3 ～ 4 ・ Beef(slice) ・・・ 200g ・ Onion ・・・ 1 ・ Carrot ・・・ 1/2 ・ Thread Konnnayku ・・・ 1pack ・ French beans ・・・ 6 ・ Salt ・・・ teaspoon1 ・ Water ・・・ 400 ～ 500ml ・ Salad oil ・・・ tablespoon2 ★ S EASONING ・ Sake ・・・ tablespoon4 ～ 5 ・ Sweet sake for seasoning ・・・ tablespoon3~4 ・ Soy sauce ・・・ tablespoon4 ～ 5 ・ Sugar ・・・ tablespoon3~4

3. 1 MATERIAL IS CUT. Skin of the potato, onion, and carrot are peeled off. Them and beef, Thread Konnnayku, French beans are cuts in the size that eats easily.

4. 2 STIR-FRIES. Salad oil is pulled to the pan. And cutting material is stir-fried. Water is put and cooked. By low flame.

5. 3 SINGLE-MINDEDLY COOKS IT! Taking the lye, Cooks for 10minutes. If potato becomes soft, Seasoning (Sake, Sweet sake for seasoning, Soy sauce, Sugar) is added.

6. 4 SINGLE-MINDEDLY COOKS IT!! In addition, cooks for 15 ～ 20minutes. Part 2