This is a typical Japanese national dish and everybody’s favourite! Traditionally we use meat( niku means meat and jyaga means potatoes) but I used Soya mince instead. This way bring out the taste of fresh potatoes.  These are from my friend Rob’s allotment. Thank you Rob:)

Fry chopped potatoes and onion with oil. Add unrefined sugar, soya sauce and mirin.  Add dashi https://tsubakicookery.com/2016/08/09/basic-soup-stock-with-kombu-kelp-seaweed/ and simmer until the potatoes are soft.