Ingredients

The following ingredients have 4 Servings
  • ¼ cup bonito flakes (katsuo (or use pre-made dashi))
  • 1 ½ 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)
  • ¼ cup vinegar
  • ½ teaspoon salt
  • ½ Tablespoon maple syrup
  • 2 Tablespoons soy sauce
  • ¼ pound green beans

Instruction

  • 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!