The broth should nearly disappear by the end — absorbed by the potatoes, not served as soup.
What You Need
- 500g waxy potatoes, quartered
- 200g thinly sliced beef (or pork)
- 2 onions, wedged
- 200g shirataki noodles, blanched
- 1 carrot, chunked
- ½ cup frozen peas
- 2 cups dashi
Seasoning:
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
How to Make It
Sear beef: In a pot over medium-high, sear beef slices briefly until just browned. Remove.
Build stew: Add onions to same pot, cook 2 minutes. Add dashi + all seasonings. Add potatoes, carrot, shirataki.
Simmer 20-25 minutes partially covered, until potatoes are tender and broth has reduced significantly.
Return beef for last 5 minutes. Add peas for last 2 minutes.
Rest 5 minutes before serving over rice.
From our Tokyo Meets Tuscany collection.