Step 1

Prepare the ingredients, although five potatoes are put in, but they are not big, the konjac needs to be bought in pieces, and the chopped green onions are cut for later use, which is the last to put them.

Step 2

Wash the burdock, do not peel it, cut it into 3mm thick slices, blanch it in hot water to remove the earthy smell, and set aside.

Step 3

Tear the konjac into bite-sized pieces by hand, rinse with warm water or blanch with hot water, and set aside.

Step 4

Cut the cabbage into 8mm wide slices and set aside.

Step 5

Japanese fried tofu is also cut into appropriately sized pieces and set aside, which can be replaced with tofu bubbles.

Step 6

Cut the onion into 1cm wide pieces, potatoes and carrots, peel, cut into slices of about 6 or 7mm, all ingredients, wash and cut, and cook on fire.

Step 7

Turn on the heat, pour in sesame oil, sesame oil is the key to this dish, do not replace it with salad oil.

Step 8

Fry the meat first over medium heat.

Step 9

Then put the onion and fry together.

Step 10

Stir-fry until the onion is broken, then add the potatoes, carrots and burdock, and stir-fry evenly.

Step 11

Add fried tofu and konjac and continue stir-frying.

Step 12

Stir-fry until the vegetables are slightly watery, heat the water to an appropriate amount, and cover the dishes.

Step 13

Heat the heat until the water boils, pour in all the seasonings, the miso must be fully dissolved, I used two types of miso, purely personal preference, generally use one.

Step 14

Finally, add the cabbage.

Step 15

Cover the pot and simmer over low heat for about 30 minutes.

Step 16

Simmer until the ingredients are soft, turn off the heat, and finally pour an appropriate amount of sesame oil to get out of the pot.

Step 17

Sprinkle some chopped green onions when they are in full bloom, and you can eat them~ Some people also like to sprinkle some seven-spice chili powder when eating, which can be decided by personal preference.