Back to 4 servings Main 1 pound thinly sliced beef, cut into bite-size pieces; pork also works 1 tablespoon vegetable oil 4 medium potatoes, waxy or all-purpose, peeled and cut into large chunks 1 large onion, cut into wedges 2 medium carrots, peeled and cut into chunks Broth 2 cups dashi stock 0.25 cup soy sauce 3 tablespoons mirin 2 tablespoons sake 2 tablespoons sugar Garnish 2 green onions, thinly sliced 6 pods snow peas, optional, blanched
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1 Step 1: Peel the potatoes and cut into large chunks, cut the onion into wedges, cut the carrots into chunks, and cut the beef into bite-size pieces. Soak the potatoes in cold water for about 10 minutes to draw out excess starch, then drain.2 Step 2: Heat the oil in a large heavy pot over medium heat. Add the beef and onion and cook, stirring, until the beef just loses its pink color, about 2 to 3 minutes.3 Step 3: Add the potatoes and carrots and stir for 2 to 3 minutes so they are coated in the oil and meat juices.4 Step 4: Pour in the dashi, then add the soy sauce, mirin, sake and sugar. Bring to a gentle boil, skimming off any foam that rises.5 Step 5: Reduce the heat to low, cover the ingredients with a drop lid (otoshibuta) or a parchment circle with a small hole cut in the center, and simmer gently, keeping the broth just below a boil, for 25 to 30 minutes, until a skewer slides easily through the potatoes and carrots.6 Step 6: Turn off the heat and let the pot rest, covered, for about 10 minutes so the vegetables absorb more broth.7 Step 7: Blanch the snow peas in salted boiling water for about 1 minute if using, then drain.8 Step 8: Ladle into bowls, garnish with green onions and snow peas, and serve warm with steamed rice.getsaucepan.com/r/d439a69c-b8e4-5bd9-8f6f-cac825af523f
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