Directions

To Make Dashi Stock

1. Wipe kombu with a damp paper towel to clean off any impurities, then make a few shallow cuts into the kombu.
2. Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
3. Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
4. Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
5. Strain the dashi stock into a bowl and reserve for later.

To Cook

1. Blanch the snow peas in boiling water for half a minute, then soak in ice water.
2. Cook the shirataki noodles for a minute in boiling water.
3. Heat the vegetable oil in a pot over medium heat, then add the onions and stir fry for a minute.
4. Next add the beef and cook until they are done.
5. Add the potatoes, carrots, shirataki noodles, and dashi stock.
6. Add all the seasoning ingredients to the pot and bring to a boil.
7. Turn down the heat when the soup begins to boil, and slowly simmer the soup from here on out. Skim off any scum that has risen to the top of the soup.
8. Use a otshibuta, a Japanese drop lid, if available. An otshibuta will help prevent vegetables from breaking apart. Simmer the stew for about 15 minutes on medium heat.
9. Remove the pot from the heat and take off the otshibuta and add the blanched snow peas. Serve when the snow peas are warmed up.