- 1/4 cup bonito flakes (katsuo) (or use pre-made dashi)
- 1.5 cups water
- 1 teaspoon oil (coconut or olive)
- 1 pound beef (stew meat is fine)
- 1 medium onion, cut into wedges
- 2 medium carrots, cut into bite-sized chunks
- 3–4 small potatoes, stabbed with a fork or toothpick and cut into bite-sized chunks
- 1 cup dashi (from above)
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1/2 Tablespoon maple syrup
- 2 Tablespoons soy sauce
- 1/4 pound green beans
- Start by making the dashi. Simply simmer the fish flakes in the 1.5 cups of water for about 8 minutes. Drain using a towel-lined strainer. (Do no squeeze the flakes while draining!)
- Warm the oil in a large pan. Brown the beef for a few minutes, then add the chopped onions, carrots, and potatoes and braise, stirring occasionally, for about 3-5 minutes.
- Add the vinegar (here is where you would add the sake in the JT recipe) and salt, and cook for about 3 minutes more, stirring a bit to de-glaze the pan.
- Add the maple syrup, soy sauce, and dashi (and mirin, brown sugar, shirataki noodles in the JT recipe), and cook on a high simmer for 10 minutes. Stir well, check for doneness, and reduce heat to a low simmer for about 3 more minutes. (You can add a bit of water here if you want it more of a soupy-stew!)
- Meanwhile, cut the green beans into bite-sized pieces and boil, blanch, or steam them. (I boiled them for about 2 minutes, then drained immediately.)
- Serve the stew topped with green beans. Enjoy!
- Category: Entree, Soup, Stew
- Cuisine: Japanese