Nikujaga

• 1 brown onion
• 5 large potatoes or 10 small ones
• 2

Cut the onion into 2 cm (¾ in) slices on the diagonal. Peel the potatoes and cut them into quarters (or in half for small potatoes). Heat the sesame oil in a pan. Add the meat slice by slice, so the slices don’t stick together, and sauté for 1 minute. Add the potatoes and onion, and sauté for another minute. Add the dashi and season with the soy sauce, mirin, sake and sugar. Bring to the boil,