# Components:
→ Meat & Vegetables
01 - 10.6 oz thinly sliced beef chuck or ribeye
02 - 21.2 oz waxy potatoes, peeled and cut into large chunks
03 - 2 medium onions, sliced
04 - 1 large carrot, peeled and sliced into thick rounds
05 - 3.5 oz shirataki noodles, rinsed and drained (optional)
06 - 3.5 oz snow peas or green beans, trimmed (optional)
→ Sauce
07 - 1.75 cups dashi stock or water with 1 tsp instant dashi powder
08 - 4 tablespoons soy sauce
09 - 3 tablespoons mirin
10 - 2 tablespoons sake
11 - 2 tablespoons sugar
→ Oil
12 - 1 tablespoon neutral oil such as canola or vegetable oil
# Directions:
01 - Heat the oil in a large saucepan or deep skillet over medium heat.
02 - Add the sliced onions and sauté for 2 to 3 minutes until just softened.
03 - Add the beef and cook until lightly browned, stirring often.
04 - Add the potatoes and carrots, mixing to combine.
05 - Pour in the dashi stock, then add soy sauce, mirin, sake, and sugar. Stir well.
06 - Bring to a gentle boil and skim off any foam or impurities that rise to the surface.
07 - Reduce heat to low, cover with a lid slightly ajar, and simmer for 20 to 25 minutes until the potatoes are tender and the flavors have melded.
08 - If using shirataki noodles, add them about 10 minutes before the end of cooking.
09 - Remove the lid for the final 5 minutes and let the sauce reduce slightly for a glossy finish.
10 - Add snow peas or green beans in the last 2 to 3 minutes so they stay bright and crisp.
11 - Serve hot with steamed white rice.
