Step by step

Method

4 steps

1. 1

   Peel and chunk 2–3 potatoes into big bite-size pieces; cut carrot into thick coins and slice one onion into wedges. Have thinly sliced beef ready (sukiyaki-cut or freeze a steak 20 minutes and slice thin).

2. 2

   Heat oil in a wide pot over medium-high. Sear the beef 1–2 minutes just until the pink fades; scoop to a plate. In the same pot, cook onion 2–3 minutes until edges soften.

3. 3

   Add potato, carrot, about 1½ cups dashi or beef broth, soy sauce, mirin or a pinch of sugar, and a splash of sake if you have it. Bring to a simmer, cover, and cook 12–15 minutes until a fork slides through the potato. Return the beef for the last 2–3 minutes.

4. 4

   Taste the broth — it should be savory-sweet and light, like a Japanese stew. Serve in bowls with the liquid spooned over, maybe a side of rice. Soft potato that still holds its shape is the win.