Braised Meat and Potatoes 　(Niku-jaga)
3 potatoes (jagaimo)
1 carrot (ninjin)
200g sliced beef (gyuniku)
2 onions (tamanegi)
	3 tbsp sugar (satou)
	2 tbsp soy sauce (shouyu)
	2 cup bonito or kelp soup (dashi)
	2 tbsp sake
1 tbsp mirin
1. Wash potatoes, peel, cut in halves and soak in cold water for 10 minutes. 2. Wash the carrot, peel and cut into 1.5cm long pieces or using the rolling cut. 3. Skin the onions, wash and cut into wedges. 4. Cut the sliced beef into 4cm pieces. 5. Put seasoning in the pan, add beef. Bring to a boil, then add the other ingredients. 6. After all ingredients become tender, add mirin and cover with a drop-lid to ensure that all the ingredients get seasoned thoroughly. Serves 4