Ingredients

• 250 g thinly sliced beef
• 500 g potatoes
• 1 large onion
• 1 medium carrot
• 200 g shirataki noodles
• 8 snow peas
• 1 tbsp vegetable oil
• 400 ml dashi
• 3 tbsp sake
• 3 tbsp mirin
• 2 tbsp sugar
• 3½ tbsp Japanese soy sauce

Method

1. 01
   Soak the potatoes Cut the peeled potatoes into large chunks about the size of a golf ball and soak them in a bowl of cold water for five minutes, then drain.
2. 02
   Cut the vegetables Cut the onion into thick wedges, and cut the carrot into bite-sized pieces by rolling it a quarter turn between each diagonal cut.
3. 03
   Cut the beef Cut the sliced beef into pieces about five centimetres long so they are easy to eat with chopsticks.
4. 04
   Parboil the shirataki Boil the shirataki noodles in water for two minutes, drain them, and cut them into lengths of about ten centimetres.
5. 05
   Brown the beef Heat the oil in a medium pot over medium heat and stir fry the beef for about one minute, until it just changes colour.
6. 06
   Add the vegetables Add the potatoes, onion and carrot to the pot and stir for two minutes so everything is coated in the beef fat.
7. 07
   Add dashi and skim Pour in the dashi, bring it to a boil, and skim off the grey foam that rises to the surface for about three minutes.
8. 08
   Season with sweetness first Add the sake, mirin and sugar, lower the heat to medium low, cover with a drop lid resting on the food, and simmer for five minutes.
9. 09
   Add soy and shirataki Add the soy sauce and the shirataki, put the drop lid back on, and simmer for twelve minutes until a skewer slides easily into the potatoes.
10. 10
    Cook the snow peas Lay the snow peas on top, remove the drop lid, and simmer for one more minute until they turn bright green.
11. 11
    Rest before serving Turn off the heat, cover the pot, and let it rest for ten minutes so the potatoes absorb the broth, then serve with steamed rice.