Japanese Nikujaga(meat and potato stew)

INGREDIENTS 3/4 lb beef or pork sliced 1 large Onion sliced 2-3 cups potatoes I used Yukon gold  10 snow peas, optional 1 large carrot, optional For the soup base 2 cups niban dashi 1/4 cup sake 1/4 cup soy sauce 1 Tbsp sugar 1 Tbsp mirin shichimi to taste chopped green onions to taste

INSTRUCTIONS

1. First measure out all your soup base ingredients
2. Next microwave potatoes for 3-5 minutes in microwave until cooked through (pierce with chopstick). Then cut up the potatoes into 1/2 in. cubes and set aside.
3. Slice the onions about 1/2 in thick or thinner as you like and set aside.
4. Using a large dutch oven add some olive oil and brown the meat.
5. As the meat has finished browning add in the onions and cook until they are half the volume.
6. Next add in all of the sauce ingredients and bring to a simmer.
7. Cover with lid and leave open slightly, simmer for at least 30 minutes,
8. Serve with rice and shichimi pepper, chopped green onions and rice! I would use riced cauliflower if you are not a rice eater and Paleo like me.

Dashi (Basic Dashi) Chef Takashi Tamura Yield: Approximately 3 liters INGREDIENTS 3 liters water 20 grams kombu 100 milliliters water 80 grams bonito flakes METHOD Place the kombu in a pan with the 3 liters of water and leave to soak for 1½ hours in winter, or 20-30 minutes in summer. After soaking, apply heat to the pan and heat until just before it reaches boiling point, and remove the kombu right as small bubbles appear in the pan (around 140-150°F/60-65°C.). Pour 100 ml of water in to ensure that the temperature drops below 212°F/100°C. Turn off the heat and immediately add the bonito flakes. When the flakes sink to the bottom of the pan, skim off the scum that will have risen to the surface. Strain the dashi through cheesecloth immediately.