Japanese Cooking, p. 229
250g/9oz
beef fillet (or any cut), very thinly sliced
1
large onion
15ml/1
tbsp vegetable oil
450g/1
lb small potatoes, halved then soaked in water
1
carrot, cut in 5mm/1/4 in rounds
45ml/3
tbsp frozen peas, defrosted and blanched for 1 minute
For the seasonings:
30ml/2
tbsp caster (superfine) sugar
75ml/5
tbsp shoyu [soy sauce]
15ml/1
tbsp mirin
15ml/1
tbsp sake
 |
| Submarine potatoes. |
Cut the thinly sliced beef into 2cm/3/4 in wide
strips, and slice the onion lengthways into 5mm/1/4 in pieces.
 |
| All chopped and ready to go! |
Heat the vegetable oil in a pan and lightly fry the beef
and onion slices. When the colour of the meat changes, drain the potatoes and
add to the pan.
Once the potatoes are coated with the oil in the pan, add
the carrot. Pour in just enough water to cover, then bring to the boil,
skimming a few times.
 |
| What you see here might be too much water. |
Boil vigorously for 2 minutes, then move the potatoes to
the bottom of the pan and gather all the other ingredients to sit on top of the
potatoes. Reduce the heat to medium-low and add all the seasonings. Simmer for
20 minutes, partially covered, or until most of the liquid has evaporated.
 |
| Looks partially covered to me! |
Check if the potatoes are cooked. Add the peas and cook to
heat through, then remove the pan from the heat.
 |
| I don't really care for peas, but they sure make stuff more attractive. |
Serve the beef and vegetables immediately in four small serving bowls.
 |
| Done! And served up with a loaf of bread I made from frozen dough. |
My Rating: 4/5 "The sauce on this is pretty divine. Boiling doesn't do a lot for beef, but it's an excuse to buy a cheap cut, which is always an asset. The potatoes come out great - crispy on the outside and tender on the inside. You'll give yourself props for eating this."
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