Ingredients

• 500g thinly sliced beef loin
• 4 medium sized potatoes
• 1 onion
• 2 regular carrots
• 1/2 package shirataki noodles
• 2.5 cups dashi soup
• 1 teaspoon of sliced ginger
• 2 tablespoons mirin
• 2 tablespoons sugar
• 4 tablespoons soy sauce
• Sake

Preparation

• Potatoes
  1. Peel and cut into quarters
  2. Soak in water for 10 minutes
  3. Drain and dry
• Carrots – peel and cut into chunks
• Onions – slice
• Shiritaki
  1. wash and boil for 5 minutes
  2. Drain
• Heat 1 tablespoon of vegetable oil in deep pot
• Stir fry beef and ginger on high heat
• Add carrot, potatoes and shiritaki into the pot
• Add dash of Sake
• Add dashi soup stock and bring to a boil.
• Turn down heat to medium
• Skim off foam/inpurities that rise to surface
• Add sugar, mirin
• Partially cover pot with lid or “otoshi-buta” and simmer for 5-10 minutes
• Add 1/2 soy sauce and onions
• Simmer for 5 minutes with lid
• Add remaining soy sauce
• Simmer until liquid almost gone