This is a classic Japanese home-style dish. In Western kitchens, the main challenge is the thickness of the meat and the specific simmering technique.
Traditional recipes often include Konjac noodles (as seen in the photo), but this specific method focuses on the harmony of beef and potatoes.
[Ingredients] (Serves 2–3)
• Beef: 200g (approx. 7 oz)
• Crucial: Use thinly sliced meat. Since most Western supermarkets sell beef in thick steaks or roasts, look for “Shabu-shabu” or “Sukiyaki” cuts at Asian grocers.
• Local Substitute: If unavailable, buy a Ribeye or Sirloin steak, freeze it for 30–60 minutes until firm, and slice it as thinly as possible against the grain.
• Potatoes: 350–400g (approx. 14 oz)
• Use Waxy potatoes (e.g., Yukon Gold, Red Bliss, or Charlotte) so they don’t disintegrate.
• Onion: 1/2 Large
• Carrot: 1/2 Large
• Konjac noodles (Shirataki): Optional
•Note: My original recipe skips these to concentrate the beef flavor, but you can add them if you prefer the traditional texture.
• Vegetable oil: 1 tbsp
• Water: 200ml (approx. 7 fl oz)
[Seasonings]
• Soy Sauce: 3 tbsp (Standard brewed soy sauce, e.g., Kikkoman)
• Mirin: 3 tbsp
• If unavailable: Mix 3 tbsp White Wine or Dry Sherry with 1 tbsp Sugar.
• Sake: 3 tbsp
• If unavailable: Use Dry White Wine or extra Water.
• Sugar: 1 tbsp
• MSG (Umami Seasoning): 1/2 tsp (Optional, but recommended for the “Hamusuke” style)
[Instructions]
Additional Step: If Using Konjac Noodles (Shirataki)
If you choose to add konjac noodles, follow these steps to ensure they don’t water down the flavor:
• Prep: Drain the liquid from the package and rinse the noodles under cold water. If they have a strong odor, parboil them for 2 minutes in boiling water, then drain and cut them into manageable lengths.
• When to add: Add the prepared noodles at Step 3, together with the vegetables. Sautéing them briefly with the oil and meat before adding the liquid helps them absorb the flavor better.
1. Prep the Vegetables
• Peel and cut potatoes into 1.5-inch chunks. Important: Rinse them in cold water for 1 minute to remove excess starch; this prevents the stew from becoming gummy.
• Cut carrots into slightly smaller chunks than the potatoes.
• Slice the onion into 1/2-inch thick wedges.
2. Sear the Meat
• Heat oil in a pot over medium-high heat.
• Spread the thin beef slices and let them brown. Do not stir immediately. Wait for a crust to form to develop deep flavor (Maillard reaction).
3. Combine
• Add onions, carrots, and potatoes. Sauté for 2–3 minutes until the onion is translucent and the potato edges look slightly see-through.
4. The Simmering Technique (The “Drop-Lid”)
• Add water and all seasonings. Bring to a boil and skim off any foam that rises to the top.
• The Drop-Lid: Take a piece of aluminum foil and cut it into a circle slightly smaller than your pot. Press it directly onto the surface of the food.
Why? This ensures the heat and liquid circulate evenly without breaking the delicate potatoes.
5. Final Cooking
• Reduce heat to Low. Simmer for 20 minutes with the foil lid on.
• Check with a fork; if it slides into a potato easily, it’s done.
• Turn off the heat and let it sit for at least 15 minutes. In Japan, we say “the flavor enters as it cools.”
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