4 Japanese large potatoes (middle size American)
1 bunch of shirataki (noodle - google it)
200 gm/ 1/2 lb beef (thinly sliced and cut into 1-2 in cubes)
3 T green peas
2-3 T sugar (rapadura)
2 T Sake (rice beer)
2 T Mirin (sweet rice wine)
4 1/2 T Shoyu Sauce (soy sauce)
1 1/2 C water (I used beef broth)
- Cut beef into 1 1/2 " strips, cut onion into small wedges. Cut potato into bite-sized pieces.
- Boil shiratake 3 min and drain (or skip noodles)
- Put salad oil in pot and cook onion till slightly tender.
- Add beef, shiratake. Stir to coat in oil.
- When beef begins to change color, add broth 2 T of sugar, sake, mirin, soy suace.
- Add potatoes/carrots
- Cover and bring to a boil. Lower heat.
- When liquid reduces to 1/2 add 1 T sugar, 2 1/2 T soy sauce. Cover.
- Cook till liquid reduces to 1/3 or less.
- Add green peas and serve.
Serves 4 as written.....triple meat and double sauce and it fed 5 kids and myself. LOL
Jared liked this over rice. The others liked rice beside it. It seems like a lot to have rice with potatoes on top of it - and we didn't miss the shirataki at all. Several mentioned wanting it to be "meat only" next time.There will be a next time. This is a close second to Gyudon. Thanks, Kim. Beware: there were points when I was sure I had WAY to much liquid...but it does reduce....and the meat is oh-so-tender.
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