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Japanese Beef Stew (Niku-Jaga)

about 10 oz thinly sliced raw beef, cut in 1-1.5" squares
4 medium white potatoes (~1 lb), peeled and diced large (1.5-2")
1-2 onions, peeled and cut in thin semicircles
4 tsp vegetable oil, divided
2/3 cup water
1/4 cup sake or dry white wine
2 tbsp sugar
3 tbsp soy sauce (preferably Japanese type like Kikkoman)

Saute beef in 2 tsp oil for 2 min until brown, then remove it and
any broth to a bowl. Add 2 tsp more oil to the pot along with onions
and potatoes, and saute 2 min until onion slices get separated .
Add water, sake and sugar, bring to boil and cook loosely covered
until potatoes are half done (~15 min). Add soy sauce and beef with
its broth, bring to boil again and cook loosely covered until
potatoes are quite tender (~15 min). Serve hot.

Note: Alcohol will pretty much evaporate during cooking. But if
you do leave out the sake, I suggest adding ~1/2-1 tsp fresh ginger
juice along with the soy sauce to give extra flavor.

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