Dashi 8 : soy 1 : mirin 1 : sugar 0.5. Drop-lid, low heat.
Ingredients
- Potato400g
- Carrot120g
- Onion200g
- Thin-sliced beef150g
- Dashi400ml
- Koikuchi soy40ml
- Mirin40ml
- Sake40ml
- Sugar12g
Method
Cut
Potato in chunks, edges bevelled. Carrot in chunks. Onion in wedges. Beef in short lengths.
Sear
A thin film of oil. Beef until the colour changes. Onion, carrot, potato, tossed once.
Simmer
Dashi, sake, mirin, sugar. When it boils, skim, then soy. Otoshibuta. Low heat 15–20 minutes.
Finish
When a skewer runs through the potato, off the heat. Rest 5 minutes.
Notes
If you add shirataki, salt-blanch them and put them in halfway.
Sear the meat first. Less smell.