Tsuyu - soup base for udon and stew

Japanese meat stew
- meat (pork, beef or chicken)
- potato, carrot, onion
- oil for frying
- water
- beancurd (taukwa)
- 2 tbsp sugar + 2 tbsp mirin + 4 tbsp shoyu (alternatively, use 1 portion Tsuyu : 4 portion water)

1. Fry meat.
2. Add in potato/onion/carrot
3. Add water to cover ingredients, boil on high fire
4. Remove scum from surface
5. Add seasoning
6. Simmer till ingredients are tender.

Japanese beef stew

pork belly

Tsuyu, with instructions on usage