Japanese Beef Stew with Potatoes

Japanese beef, potato, and vegetable stew cooked in dashi broth with soy sauce, mirin, and sugar. Considered the Japanese version of comfort food, this hearty and satisfying dish is a favorite in Japanese homes. The broth improves the next day.

Ingredients

• 300 grams beef strips (skirt steak or sirloin)
• 300 grams potatoes
• 1 pieces onion
• carrot, al gusto
• 100 grams peas or green beans
• 1 teaspoons granulated dashi (hondashi)
• 300 ml water
• soy sauce, al gusto
• mirin, al gusto
• sake, al gusto
• sugar, al gusto
• 1 tablespoon vegetable oil

Directions

1. Cut beef into strips, potatoes into quarters, carrots diagonally, and onion into half-moons.
2. Sauté onion for 2 min in oil over medium-high heat. Sear meat in batches for 1-2 min per side.
3. Add potatoes and carrot. Dissolve dashi in hot water and pour in. Add soy sauce, mirin, sake, and sugar.
4. Bring to a boil, reduce to low heat, cover, and cook for 20-25 min until potatoes are tender.
5. Add peas during the last 3 min. Adjust salt and sweetness. Divide into 6 portions.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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