Japanese-style Ankake Don with Spring Vegetables and Beef ｜ Party Kitchen --Recipe transcription of Party Kitchen

Cut off the root of asparagus, peel it off if the skin is hard, and cut it diagonally into 5 to 6 equal parts.
Cut carrots and onions into thin slices.
Remove the stones from the shiitake mushrooms, slice the umbrella into thin slices, and cut or slice the stem into pieces that are easy to eat.

Cut the thinly sliced beef into pieces that are easy to eat, knead with salt and sake, and sprinkle with potato starch.

In a bowl, add granulated kelp soup stock, salt, and potato starch to water and mix.

Put the vegetable oil in a frying pan and heat it over medium heat to fry all the vegetables.
Add boiling water and stir-fry for about 3 minutes to steam.
Once the water has spattered and the vegetables are cooked, remove them once.
Warm a frying pan, spread with vegetable oil, add the beef of 2, put the vegetables back in when loosened, and fry over medium heat.

When the color of the beef changes, turn off the heat, add the sauce and mix quickly.
Reheat over low heat until clear and thick.

Place rice in a flat bowl, sprinkle salted bean paste on top, and sprinkle all-purpose onions.