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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a small bowl, combine 3 tbsp soy sauce, 3 tbsp sake, 1.5 tbsp sugar, and 1.5 tbsp mirin. Mix thoroughly until the sugar is completely dissolved.
Watch out
Make sure to stir until the sugar is completely dissolved
otherwise, undissolved sugar will settle at the bottom and burn easily when heated
Pour half of the mixed sauce (about 4.5 tbsp) and 100ml water (0.5 cup) into a skillet, and heat over medium flame until it reaches a gentle simmer with light bubbles.
local_fire_departmentmedium heatWatch out
Control the heat when adding water to prevent the sauce from evaporating completely.
Cut 1 onion in half. Thinly slice one half (to melt into the sauce later for sweetness), and cut the other half into thick wedges (to retain texture).
Watch out
Keep your fingers curled inward like a claw while chopping onions to avoid cuts.
Use dedicated chopsticks or tongs when handling raw beef slices. Wash hands and tools immediately after contact with raw meat to prevent cross-contamination. Raw meat carries bacteria; do not use utensils that touched raw beef to serve cooked food.
Add the sliced onion to the simmering skillet, then spread 200g sliced beef over the onion and gently separate with chopsticks. Skim off any scum that rises to the top. Cover with a drop lid (drop-lid paper) and simmer over medium-low heat for 7 to 8 minutes until the beef is soft and translucent onions melt into the sauce.
local_fire_departmentmedium-low heatWatch out
Separate the beef slices quickly after putting them in, otherwise they will clump together and cook unevenly.
While beef is simmering, prep vegetables: cut 0.5 carrot into thin angular roll-cut pieces; cut 2 peeled potatoes in half, then cut into long oblique wedges.
Watch out
Cutting carrots and potatoes into thinner angular wedges reduces cooking time and allows flavors to penetrate better.
Remove the drop lid (the beef is tender and dark with sauce). Add the remaining 300ml water (1.5 cups) and the rest of the mixed sauce. Then add the thick onion wedges, carrots, and potatoes, pressing the vegetables gently down into the liquid with a spatula or spoon.
local_fire_departmentmedium heatWatch out
Make sure potatoes and carrots are submerged in the liquid so that they cook evenly.
Place the paper drop lid back on, and once boiling, simmer over medium heat for about 10 minutes until a skewer or fork easily pierces through the center of the largest potato piece.
local_fire_departmentmedium heatWatch out
Keep heat at medium
if the heat is too high, the liquid will evaporate before potatoes become tender
Remove the paper drop lid and turn the heat to high. Boil down the sauce for about 2 to 3 minutes, gently shaking the pan occasionally, until the liquid reduces into a shiny, rich glaze coating all ingredients.
local_fire_departmenthigh heatWatch out
Gently shake the pan instead of stirring vigorously with a spatula to avoid breaking the cooked tender potatoes.
Transfer the glazed potatoes, carrots, onions, and beef into a deep serving bowl, piling them up nicely. Pour the remaining savory glaze from the pan over the top and serve hot.
Watch out
The pan and gravy are extremely hot
handle with care when plating to prevent burns
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