Ingredients for 4
- 1 lb. ground beef
- 3 thin slices ginger
- 4 medium size potatoes
- 1 carrot
- 1/2 onion (or 1 whole small onion)
- 1 tbsp. vegtable oil
Ingredients for broth
- 3 cups water/ dashi
- 1 tbsp. sugar
- 4 tbsp. mirin
- 3 tbsp. soy sauce
- 2 tbsp. Sake (this is my personal add in and can be left out if you want it traditional style)
- Wash, peel, and cut potatoes into 1.5″ cubes. Leave them in water for 10 min. Drain and let it dry.
- Cut a carrot into 1 inch long pieces.
- Slice onion.
- Cut ginger into small strips.
- Make your pan ready to stir fry. Heat your pan again and oil. Stir fry beef, onion and ginger. Drain the fat from the ground beef
- Add Potatoes, carrot& stir fry.
- Add dashi broth& bring it to boil.
- Skim the foam and reduce heat to medium.
- Add sugar, mirin and cover with a plate to keep potatoes submerged
- Reduce heat and simmer for 10 min.
- Add soy sauce and stir gently. Cover and simmer 10 min.
- Serve with steamed short-grain rice.



