Put some oil in a pan over medium heat and saute the onions and ginger until wilted and fragrant. Add the beef and fry until brown. Toss in the carrots and potatoes, sake, water, soy sauce, mirin and sugar.
Cover and turn down to the heat to a low simmer and cook, tossing a few times until the potatoes are soft. Serve topped with scallions and a little lemon zest along with some rice.
Heat 1 Tbsp of vegetable oil in a deep pot and saute the meat on high heat until it changes color. Add onion, carrot, potato, and shirataki in the pot and saute together. Pour dashi soup stock and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface. Add sugar, mirin, and soy sauce and put a drop-lid. Simmer until vegetables are softened and the liquid are almost gone.
Makes 4 servings
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