A homestyle Japanese stew of thinly sliced beef, tender potatoes, carrots, and onions in a lightly sweet soy-mirin broth. The braising liquid becomes glossy and fragrant, perfect for spooning generously over hot rice.
Ingredients
- 450 g thinly sliced beef
- 700 g waxy potatoes
- 2 pieces yellow onions
- 2 pieces carrots
- 500 ml dashi
- 5 tbsp Japanese soy sauce
- 4 tbsp mirin
- 1 tbsp light brown sugar
- 1 tbsp neutral oil
Method
- Peel the potatoes and carrots, then cut them into generous chunks; slice the onions into thin wedges so they melt down without disappearing.
- Quickly rinse the potato chunks under cold water, then drain; the surface should lose some starch and no longer look milky.
- Heat the neutral oil in a Dutch oven over medium heat, add the onions, and sauté until they soften and become slightly translucent, about 4 minutes.
- Add the beef, scattering it across the Dutch oven, and sear just until it loses its raw red color on the surface; stop before it dries out.
- Add the potatoes and carrots, toss to coat them in the fragrant fat, then pour in the dashi, soy sauce, mirin, and sugar.
- Bring to a simmer, skim if needed, then cover partially or lay a round of parchment paper directly on the surface; simmer until the potatoes are tender in the center but still intact, about 25 minutes.
- Remove from the heat and let rest covered until the broth settles and the potatoes soak up the sauce, about 10 minutes.
- Taste the broth before serving: it should be sweet-and-savory, balanced, and fragrant; serve hot, spooning a little broth into each bowl.
Nutrition
Per serving
- Energy
- 384.5 kcal
- Protein
- 28.67 g
- Carbohydrate
- 41.68 g
- Fat
- 10.73 g
- Fibre
- 3.41 g
- Calcium
- 29.52 mg
- Iron
- 1.44 mg
- Magnesium
- 18.46 mg
