Japanese Beef & Potato Stew (Nikujaga)

This soup is very different and very good.  I'm thinking about using the broth more often with other stews.

 Nikujaga (Japanese Beef and Potato Stew)

4 servings Active time: 20 minutes Total time: 45 minutes  Storage: Refrigerate for up  to 4 days, or freeze for up to 3 months.

1 tablespoon toasted sesame oil

4 Yukon Gold potatoes (about 11/2 pounds total), peeled and cut into 2-inch pieces

1 medium carrot, cut into 1-inch pieces (1/2 cup)

1 large yellow onion (12 ounces), cut into 1/2-inch slices (21/2 cups)

11/2 cups water

1/2 pound lean ground beef (90 percent lean or higher)

1 tablespoon granulated sugar, plus more to taste

1/2 cup plus 1 tablespoon low-sodium soy sauce

2 tablespoons sake

1 tablespoon mirin

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, heat the oil until it shimmers. Add the potatoes, carrot and onion and cook, stirring occasionally, until the vegetables are coated with oil, 2 to 3 minutes. Add the water and bring to a boil.

Add the beef and stir to combine. Bring to a simmer, and use a spoon or a mesh skimmer to skim off impurities that rise to the surface. (This will help you achieve a clearer broth, but the stew will taste great even if you cannot remove all of it.)

Add the sugar and cook until dissolved, about 2 minutes. Add the soy sauce, sake and mirin. Taste the broth, and add up to 1 tablespoon of additional sugar, if desired. Partially cover with a lid and cook over medium-low to medium heat, until the potatoes are tender, about 15 minutes.