Nikujaga (Japanese Meat & Potato Stew)

• 1 onion large, finely chopped
• 2 potatoes medium size, peeled and roughly chopped
• 2 carrots medium size, roughtly chopped
• 1/2 pound beef finely sliced, put beef in the freezer for about 10 minutes, then slice
• 2 tablespoons sake
• 2 tablespoons neutral oil
• 2 1/2 cups dashi stock
• 1/3 cup soy sauce
• 2 tablespoons sugar fine
• 2 tablespoons mirin

1. In a large pot over high heat, add oil and onions. Cook until onions are translucent (about 5 minutes). Add beef and cook for a couple of minutes (until beef is cooked through). Add the potatoes and carrots and cook for another 2-3 minutes. Add sake, dashi stock, soy sauce, sugar and mirin, and cook for about 20-30 minutes (until veggies are tender). If you'd like a more intense flavor, add sugar or a little more soy depending on your preference (if you like sweeter or saltier).
2. Serve with a bowl of rice.

onion, potatoes, carrots, beef, sake, neutral oil, dashi stock, soy sauce, sugar, mirin

Taken from www.yummly.com/recipe/NIKUJAGA-_Japanese-Meat-_-Potato-stew_-1664251 (may not work)