niku-jaga

aka japanese beef and potato stew.

ingredients
about 1.5 lb beef (i used a top sirloin roast), chopped into approximately 1.5 inch squares
about 1.5 lb cooking potatoes (like russets), peeled and coarsely chopped
two big carrots, peeled and sliced
fresh shelled peas
3 c water or dashi
~5 T shoyu
~3 T mirin
~2 T sugar (rapadura)
vegetable oil
cooked rice

directions
heat oil.
add beef and cook until lightly browned on all sides (don't cook all the way).
add potatoes and carrots. continue cooking.
add water.
skim the scum that foams to the top.
reduce heat. add sugar, soy, and mirin.
cover and simmer for about 20 minutes.
check the taste and adjust if necessary.
continue simmering until you're happy with the amount of liquid left.
5 minutes before you're done, add the peas.
ladle over rice and serve.

way easy, way good dinner and lunch for two. cheap, too.