Some very familiar ingredients here are prepared in a decidedly different way. The Japanese typically serve small portions of this stew with hot white rice, assorted pickled vegetables, and perhaps a clam or fish soup.
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
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.
© 1986 Elizabeth Andoh. All rights reserved.