Basic Info

• Serves:  3-4 people

• Total Time:  Approx. 50 minutes (15 min prep + 10 min sauté + 25 min braising)

• Difficulty:  Easy

Ingredients :

• Beef belly (or pork belly): 200g
• Potatoes: 2 piece（approx. 300g）
• Carrot:  1 piece
• Onion:  ½ piece
• Shirataki noodles: 100g
• Japanese soy sauce: 40ml
• Mirin: 30ml
• Sake: 30ml
• Sugar: 15g
• Dashi stock: 300ml
• Cooking oil: 10ml
• Scallion:  A handful

Instructions :

Prep meat :

Cut beef belly into 3cm uniform cubes with your DRGSKL chef knife — clean, even cuts. Uniform meat size ensures even cooking and flavor absorption during braising.

Prep vegetables :

Peel potatoes, cut into 3cm rolling chunks. Cut carrot into rolling chunks, slice onion thinly. Use your DRGSKL chef knife for all vegetables — keep potato and carrot chunks similar in size for even tenderness.

Prep shirataki :

Blanch shirataki noodles in boiling water 2 minutes to remove odor, drain, cut into bite-sized lengths with kitchen scissors.

Sauté base :

Heat oil in a deep pot over medium-high heat, sauté onion until translucent and soft. Add beef cubes, stir-fry until surface changes color and fat releases aroma.

Season & braise :

Add potatoes, carrots and shirataki. Pour in sake, mirin, soy sauce, sugar and dashi stock — liquid should cover ingredients. Bring to boil, reduce to lowest heat, cover and simmer 20 minutes. Do not stir to prevent potatoes from breaking.

Reduce & infuse :

Uncover, increase to medium heat, gently swirl the pot to coat ingredients evenly. Cook 5 more minutes until sauce thickens and potatoes are fork-tender. Turn off heat, rest 5 minutes for flavors to meld.

Plate & serve :

Transfer to a deep bowl, drizzle with rich sauce, garnish with scallion. Serve hot — fluffy flavorful potatoes, tender beef, sweet carrots, sweet-savory sauce, authentic Japanese home-style taste.

 

Knife Matching :

Recommended knife :

DRGSKL Chef Knife

Why it fits :

Japanese meat and potato stew demands uniform cutting — inconsistent sizes of potatoes, carrots and meat cause some to overcook while others remain underdone, creating uneven texture. The DRGSKL chef knife with ATS-34 high-hardness steel features a sharp, straight blade that cuts through meat cleanly without tearing fibers, and produces smooth rolling chunks of potato without breakage. All ingredients stay uniform in size, ensuring they reach optimal texture simultaneously. One chef knife handles all meat, root vegetable and onion prep efficiently — ideal for Japanese home-style stews.