Beef and New Potato Stew

Name: Beef and New Potato Stew (Gyūniku To Shinjagaimo No Ni Mono )
Cuisine: Japan
Ingredients: 10–12 small (1–1½ inches in diameter) new potatoes; ¾–1 pound boneless, well-marbled sirloin tips; 6–8 snow peas; 1½ tablespoons saké (rice wine); 3½ tablespoons soy sauce; 3 tablespoons sugar; 2 cups dashi (Basic Soup Stock)

Gyūniku To Shinjagaimo No Ni Mono

Preparation info

If you wish to follow suit, the recipe will serve
2
. If intended as a main course with perhaps only a tossed green salad on the side, it will serve .

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

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.

Ingredients

10–12 small (1–1½ inches in diameter) new potatoes
¾–1 pound boneless, well-marbled sirloin tips

Asia
Japan
Main course

Method

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 wate