Atsuage, Potato, & Ground Pork Simmered in Miso

• 1 large piece Atsuage
• 2 large Potatoes
• 200 grams Ground pork (or ground chicken or mixed ground meat)
• 1 clove Garlic
• 500 ml Water
• 4 tbsp each Sake, miso, sugar
• 1 tsp Dashi stock granules
• 1 Katakuriko dissolved in water

1. Cut the potatoes and atsuage into bite-size pieces.
2. Soak the cut potatoes in water to remove bitterness.
3. Crush the garlic.
4. Heat some vegetable oil in a frying pan.
5. Add the ground pork and crushed garlic, and stir-fry over medium-high heat.
6. When the meat is crumbly and browned, add the potatoes and stir-fry for a further 2-3 minutes.
7. Add the ingredients and when the miso is dissolved, add the atsuage and lightly stir everything together.
8. Cover with the lid and simmer for 20 minutes over low heat.
9. When it's finished simmering, add the katakuriko dissolved in water.
10. Stir to thicken and return to a simmer.
11. It's done.
12. Tip: If you mix the miso with some sake first, it will dissolve more easily when you add it to the pot.

atsuage, potatoes, ground pork, clove garlic, sugar, granules, water

Taken from cookpad.com/us/recipes/150427-atsuage-potato-ground-pork-simmered-in-miso (may not work)