Home-style nikujaga without mirin

Ingredients

• 600 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
• 650 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 250 gCarrots, raw
• 250 gOnions, raw
• 90 gSoy sauce made from soy and wheat (shoyu)
• 70 gAlcoholic beverage, rice (sake)
• 35 gSugars, granulated
• 650 gBeverages, water, tap, drinking
• 10 gOil, canola

Method

1. Scrub skin-on potatoes and cut them into 3 cm pieces, cut carrots into thick half-moons and onion into wedges. Slice flank steak very thinly across the grain.
2. Heat 10 g oil in a wide pot and fry the beef with the onion for five minutes until the meat loses its raw colour and the onion softens.
3. Add potatoes, carrots, soy sauce, sake, sugar and water. Bring to a boil, skim the foam and place a drop lid (otoshibuta) on the surface, or cover the pot with the lid slightly ajar.
4. Simmer gently for 25 minutes until the skin-on potatoes are tender and the broth has partly reduced. Serve with all the remaining broth.