• 10–12 small (1–1½ inches in diameter) new potatoes
• ¾–1 pound boneless, well-marbled sirloin tips
• 6–8 snow peas
• 2 cups dashi (Basic Soup Stock)
• 3 tablespoons sugar
• 3½ tablespoons soy sauce
• 1½ tablespoons saké (rice wine)

Scrub the potatoes, scrape off the skins, then steam them until barely tender (about 7–8 minutes). Cut the meat into paper-thin slices (partially freezing beforehand will help) about 2 inches square. String the snow peas and cut each in half, slightly on the diagonal. Blanch them in boiling salted water for 20–30 seconds, then drain immediately.

Combine the soup stock, sugar, soy sauce and rice wine in a small pot, stirring to dissolve the sugar. Add the steamed potatoes and simmer them, preferably with a dropped lid, until lightly colored (about 6–7 minutes). Add the meat, separating the slices as you place them in the pot, and continue to cook for 2–3 minutes. Add the blanched snow peas and simmer for 1 more minute, then serve.