Prepare purple potatoes. Wash and peel thoroughly. Purple potatoes have purple flesh as well as skin. Purple is rich in anthocyanins.

Cut it into big pieces.

Dip it in cold water to remove starch from the purple potatoes. You have to remove the starch so that it doesn't stick to the pan.

Cut onions similar to the size of potatoes.

Cut carrots into similar sizes. I cut it off, so please cut it to suit your taste. Soak the carrot for about 5 minutes to drain the red water.

Drain carrots and purple potatoes.

Add 100ml of bottled water, 5 tablespoons homemade soy sauce, and 1 tablespoon Chinese soy sauce, and mix them. Taste soy sauce contains vegetables and other things, so you can easily make braised vegetables with this one. Noduyu is a Chinese soy sauce that has caramel pigment in it, so it gives a darker color and is not salty soy sauce.

The soy sauce color got darker because of the yellow soybean milk.

It's good to cook it in a deep pan. After preheating the pan, add 2 tablespoons of cooking oil and stir-fry the purple potatoes and carrots first. Then, stir-fry the onions and add 100ml of water, 5 tablespoons of seasoned soy sauce, and 1 tablespoon of soybean milk.

Close the lid for about 10 minutes and cook to the core.

Add 3 tablespoons of oligosaccharide when it is almost cooked. You can add starch syrup.

You can see it's cooked with your eyes, right? And none of the vegetables are broken. The delicious aroma of the stewed sauce spreads out.

Cut the perilla leaves into big pieces and put them in after turning off the heat.

Add sesame oil while turning off the heat. You have to turn off the heat in order to keep the smell of sesame oil.

Finish with sesame seeds.

Finished braised purple potatoes. It tastes similar to regular potatoes, but it has more effects. I like the scent of perilla leaves.