Japanese Beef Shortrib and Daikon Nikujaga (Beef and Potato “stew”) with Shoyu Glazed Onigiri (Grill

Ingredients

• 1.50 lbs (approx. 680g) beef short rib, cut into 3-inch pieces​
• 4 cups water​
• 4 tsp Hondashi beads​
• 1 medium daikon radish, peeled and cut into thick rounds​
• 1 large Chinese carrot, roll cut​
• 1 leek, cut into 1-inch rounds​
• 2 medium potatoes, peeled and quartered​
• ⅓ cup soy sauce​
• ⅓ cup mirin​
• ⅓ cup sake​
• 2 cups sushi rice, cooked and cooled slightly​​
• ½ cup soy sauce​​
• ½ cup mirin​​
• ½ cup sake​​
• ¼ cup brown sugar​​
• 4 regular-sized sheets of nori, cut into strips​​