Kujira-jaga (Whale Potato Stew) ｜ Our Regional Cuisines

1. Peel and cut the potatoes into four pieces. Cut the carrots into slightly smaller irregular pieces than the potatoes. Cut the onion into a comb shape (half the onion and cut into horizontal slices like a traditional Japanese hair comb).

2. Quickly blanch the green beans and cut them into two pieces. Place the whale in a strainer and pour boiling water over it (to remove any odor).

3. Blanch the shirataki (konjack noodles) and cut it into 5-6 cm (about 2 inches) pieces.

4. In a pot, add 2 cups of water and the combined seasonings, then heat.

5. Once it boils, add all ingredients except the whale and green beans. Once it boils again, reduce the heat and remove any scum.

6. Cover with a drop lid and simmer over medium heat for 10-15 minutes until tender.

7. Add the green beans towards the end.

8. Serve in a bowl along with the broth.
If the whale is salted, rinse it briefly in lukewarm water and use it after pouring boiling water over it 2-3 times.