肉じゃが（４人分）
肉じゃがの発祥は、東郷平八郎がヨーロッパ滞在の折り、ビーフシチューの味が忘れられず、呉・舞鶴着任のおり、部下に命じ、作らせたのが、始まりとか。
①肉２００ｇ（３～４ｃｍに切る）をサラダ油大匙３でからめて炒め、その中に、適当な大きさのジャガイモ（厚さ１ｃｍ位）４個と炒める。
②水２カﾂプ・砂糖大匙３・醤油大匙４・酒大匙２を入れ炊く。
⓷炊きあげ途中糸コンニャク１袋・グリンピース大匙３・人参（ジャガイモより固いので小さく切った物）１本・玉葱大１個（乱切り）を入れ煮て、柔らかくなれば出来上がり。
＊収穫したての玉葱は煮崩れするので後から入れる。
Meat potatoes (for 4)
I made the first harvest present of potatoes from a friend, and (baron) meat potatoes immediately.
The origin of meat potatoes was the beginning when Heihachiro Togo was not forgotten about the folding of his stay in Europe and the taste of beef stew, and ordered his subordinates to make it.
①Fry 200 g (cut into 3-4 cm pieces) of meat with 3 tablespoons of salad oil, and fry 4 potatoes of the appropriate size (about 1 cm thick).
②Put 2 cutlets of water, 3 tablespoons of sugar, 4 tablespoons of soy sauce, and 2 large amounts of sake.
⓷In the middle of cooking, 1 bag of yarn konjac, 3 tablespoons of grin peas, carrots (cutinto smaller pieces because they are firmer than potatoes)1 large onion (randomly sliced) are put in and boiled, and if softened, they are ready.
* Freshly harvested onions will collapse, so put them in later.
