i raided Hiroko Shimbo’s Japanese Kitchen and made a beef and potatoes stew based on her recipe.
cut a 3-lb piece of beef brisket (it seems like a lot but the beef shrinks and well, it’s cold, and our appetites are sharper) into 2-inch cubes and splash about 2 tbsps. of Yamasa or Kikkoman soy sauce. toss to coat completely and cover with foil.
peel and cut 2 lbs. of russet or Idaho potatoes into quarters, pan fry and drain on paper towels. set aside.
extract 1 tbsp. of ginger juice using a grater or a garlic smasher, or mortar and pestle, squeezing the ginger well.
brown the beef in hot vegetable oil in several batches, making sure the cubes don’t crowd each other, just enough to brown all over.
put the browned beef into a pot with a tight fitting lid (or pressure-cooker) and pour 1 & 1/2 cups of sake and enough cold water to cover beef by 1 inch. pour the marinade, if any, into the pot as well. simmer about 1 hour and a half, or pressure cook for 35 minutes, or until beef is tender. add 2 tbsps. of sugar and simmer 5 minutes more. add 1/4 cup of soy sauce and stir in the potatoes and 1/2 cup of baby or chunky cut carrots and simmer another 10 minutes.
at the end of cooking time, add the ginger juice and give a quick stir. add a tablespoon of potato or corn starch, stirring quickly to thicken the sauce.
serve hot, over rice.