Stewed New Potato, Sweet Onion, and Spring Cabbage

• 300 grams New potatoes
• 180 grams Sweet onion
• 50 grams Carrot
• 2 leaves Cabbage
• 1/2 tbsp Grapeseed oil (or vegetable oil)
• 200 ml Dashi stock (kombu, bonito flakes, or dashi stock granules)
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Sugar (beet, light brown, etc.)
• 1 pinch Salt
• 1 1/2 tbsp Soy sauce

1. Preliminaries: Peel the potatoes and soak in water for a while.
2. Cut the onion into wedges (8 lengthwise wedges).
3. Peel and roughly cut up the carrot.
4. Heat a pot (over medium heat).
5. When it's hot, add the oil, and stir fry the onions.
6. When the onion pieces are coated with oil, add the carrot potatoes and stir fry.
7. If the potatoes are too big, cut beforehand.
8. When all the vegetables are coated with oil, add 200 ml of dashi stock.
9. Bring to a boil, turn the heat down to low and add 1 tablespoon each of sake and mirin.
10. Next, add 1 tablespoon of sugar (adjust to taste) and a pinch of salt.
11. Cover with a lid and simmer until the vegetables are tender.
12. Check on them occasionally.
13. Cut the cabbage up into easy-to-eat pieces in the meantime.
14. The Step 5 vegetables should be tender in about 10 minutes.
15. Add 1.5 tablespoons of soy sauce and mix.
16. Put the cut up cabbage from Step 6 on top.
17. Put the lid back on and simmer for about 2 minutes.
18. Turn off the heat, and leave as-is to steam in residual heat until the cabbage has wilted.
19. If you leave it as-is with the lid on, the vegetables will absorb more flavor.

new potatoes, sweet onion, carrot, cabbage, oil, sake, mirin, sugar, salt, soy sauce

Taken from cookpad.com/us/recipes/155708-stewed-new-potato-sweet-onion-and-spring-cabbage (may not work)