Nikujaga — Japanese Beef and Potato Stew with Soy Sauce

Peel the potatoes, cut them into 4 cm pieces, and lightly trim the sharp corners with a knife so they do not crumble during cooking. Cut the onion into eighths and roll-cut the carrot into irregular pieces. Shell the peas and set them aside.

Heat the oil in a wide pot. Spread the beef slices in a single layer and turn them once the top begins to change color. The goal is to sear the surface and release its aroma, not cook the beef through. Transfer the slices to a bowl.

Add the potatoes and carrots to the pot, then pour in the dashi, granulated sugar, and apple juice. When the liquid begins to boil, skim off the gray foam from the surface; otherwise, the sauce may turn cloudy and leave a gritty mouthfeel. Do not add the soy sauce yet.

Add the soy sauce now; adding salt at the start can harden the outside of the potatoes and prevent them from absorbing flavor. Place a small plate or a sheet of parchment paper with a hole in the center directly over the food. It should be smaller than the pot opening; this works like a Japanese drop lid (otoshibuta). Simmer over low heat, shaking the pot occasionally to redistribute the liquid, until a skewer meets only slight resistance when inserted into a potato.

Return the reserved beef slices and peas to the pot. Raise the heat slightly and cook until the sauce has reduced to one-third of its original amount. When you tilt the pot, the sauce should flow slowly rather than like water. Remove from the heat, cover, and let it rest until serving.