Japanese Beef & Potato Stew – Happy Donabe Life

Ingredients

• 1 tablespoon sesame oil
• 1 medium-size onion, thinly-sliced
• A pinch of salt
• 14 oz (400 g) thinly-sliced ( sukiyaki -thin slice) beef, cut into bite-size pieces
• 2 tablespoons peeled and very finely julienned fresh ginger
• 8 oz (240 g) konnyaku shirataki (yam jelly noodles), cut into bite-size length
• 14 oz (400 g) baby potatoes, peeled, or yukon gold potatoes, peeled and cut into large cubes
• 1/4 cup (60 ml) sake
• 1 1/4 to 1 1/2 cups (300 ml to 360 ml) kombu and bonito dashi or your choice of dashi
• 2 tablespoons raw brown sugar
• 2 tablespoons mirin
• 3 tablespoons soy sauce
• 2 tablespoons white tamari or usukuchi shoyu (light-color soy sauce)
• 4 oz (120 g) carrot, cut into oblique
• shichimi togarashi (Japanese seven spice powder) as a condiment