Japanese Beef & Potato Stew – Happy Donabe Life

Name: 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

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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