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Beef and Potato Supper Pot

By Victoria Abbott Riccardi

3.8

(4)

This simple, comforting, home-style dish evolved after the Meiji Restoration, when beef entered the Japanese diet. You can easily use pork or chicken instead of the beef. Enjoy it on a snowy winter night with a side of greens.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

1 tablespoon vegetable oil
3 medium potatoes (about 1 3/4 pounds), peeled and cut into bite-size chunks
2 medium onions, peeled and coarsely chopped
1/3 pound lean beef, sliced into thin bite-size strips
1 2/3 cups dashi
3 tablespoons sugar
3 tablespoons sake
3 tablespoons soy sauce
1 tablespoon mirin

Preparation

  1. Heat the oil in a large shallow saucepan over medium heat. Add the potatoes, onions, and beef and sauté for 5 minutes. Stir in the dashi, sugar, sake, soy sauce, and mirin. Reduce the heat to low and cook the mixture, partially covered, for 25 to 30 minutes, or until the potatoes are falling apart and melting into the syrupy sauce.

Untangling My Chopsticks Broadway Books
TagsJapaneseEast AsianAsianBeefMeatPotatoRoot VegetableVegetableMainDinnerDairy FreeNut FreeEasyOne-Pot MealsSimmerCookbooks
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