This is a very homey dish of potato and green beans. I grew up eating this dish and this is how my mother made it as far as I can remember. When my niece visited us many years ago, I made this dish and she immediately recognized it as her grandmother’s recipe.
The amount of potato and green beans are arbitrary. The below picture shows the amount of potatoes and green beans I prepared. I used small red new potatoes (about 10, small one as is and larger ones cut in half after removing any blemish). Green beans, I trimmed off both ends after washing.
I put light olive oil (or vegetable oil, 2 tbs) with a splash of dark roasted sesame oil in a frying pan on medium heat. I sauteed both green beans and potatoes so that they were coated with oil. I added dashi (about 100ml). It immediately and vigorously started boiling. I put the tight fitting lid back on and let it cook for 5 minutes. I then added mirin (2-3tbs) and soy sauce (2-3 tbs). I put the lid back on and cooked another 7-10 minutes. I pierced the potato and when the knife slid in easily it was done. I remove the lid and just let the liquid reduce until only a small amount of liquid remained (another 5 minutes). If the potato is not cooked but the liquid is almost gone, add water or dashi and cook a bit longer.
I added quartered baby bok choy on the top of the potato and green beans for the last 5 minutes of cooking and served this as a small drinking snack.
This is a classic home cooked dish. The green beans will lose color and it is not a fancy or pretty dish but is a very confronting dish. We went for sake with this.