Name: Japanese Beef Stew
Yield: Serves 4
Ingredients: 1 1/2 lb boneless beef chuck, cut into 1 1/2-inch pieces; 2 tablespoons vegetable oil; 1 cup dashi; 1/2 cup sake; 1 bunch scallions, white parts trimmed and greens sliced; 2 1/2 tablespoons sugar; 12 (1 1/2-inch) small boiling potatoes (1 lb); 2 large carrots (1 lb); 3 tablespoons soy sauce

Trimming all corners and ragged edges from the carrots and potatoes is very Japanese; rounded edges also ensure even cooking. In Japan we used metal molds to cut our carrots into plum blossoms for a seasonal motif.

Active time: 30 min Start to finish: 1 1/2 hr

Recipe notes

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