肉じゃか without the 肉。

So first things first, a mini Japanese lesson. 肉　niku is Japanese for meat. じゃが　jyaga is Japanese for potatoes. So the litteral translation for this dish is Meat and Potatoes but in reality the dish would be called Japanese meat and potato Stew in English. But since this is with out the meat we'll call it 'Aussielungs Japanese Potato Stew'.

This is another one of those warming winter dishes. I found that it does not go to well as left overs though and don't even think about freezing it. Essentially the sauce that is being made is a teriyaki sauce. Traditionally there would be no garlic in this dish at all but I like it.

WHAT YOU'LL NEED:
Potatoes
Onion
Carrots
Peas
Mushrooms
Rice Noodles
1/4 cup Mirin
1/4 cup Soy Sauce
2 tsp Brown Sugar
1 cup Vegetable Stock
Olive Oil
Garlic

WHAT YOU'LL NEED TO DO WITH THEM

First thing is to cut up the carrot, potato, mushrooms into bit size pieces and put to the side, then slice the onion. Pop a sauce pan on the stove and heat the oil then put in your onion and stir fry until soft. Pop in the potato's and carrot next and give them a stir until the carrot starts to brighten up. You don't want to cook the carrot all the way through before the soy, mirin and stock go in. Add the garlic and stir for one minute.

Add sugar (you can use less as the mirin is kind of sweet) then mirin and soy sauce, stir for a moment to mix them up then add enough stock to cover the vegetables. Cover and simmer for about 10 to 15 minutes. Add the peas and simmer for another 5 minutes then add the mushrooms and simmer until the potato is cooked.

About 2 minutes before serving add the rice noodles to the pan and once they are cooked serve.

You may want to let it sit for a minute or two before eating because the dish can be hot. Also be warned, mirin is alcoholic so if you have something against the consumption of alcohol, even in cooking, don't make this dish.