- First, you’ll need to make some dashi stock. Wipe your kombu with a damp cloth to clean off any impurities, then make a few shallow cuts into the kombu.
- 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.
- Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
- 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.
- Strain the dashi into a bowl and reserve for later.
- Blanch the snow peas in boiling water for half a minute, then soak in ice water.
- Cook the shirataki noodles for a minute in boiling water.
- Heat the vegetable oil in a pot over medium heat, then add the onions and stir fry for a minute.
- Next add the beef and cook until they are done.
- Add the potatoes, carrots, shirataki noodles, and dashi stock.
- Add all the seasoning ingredients to the pot and bring to a boil.
- Turn down the heat when the soup begins to boil – you want to slowly simmer the soup from here on out. Skim off any scum that has risen to the top of the soup.
- Now, you can use an otoshibuta, which is a Japanese drop lid, and simmer the stew for about 15 minutes on medium heat. This removes the need to stir the stew, which makes it more likely you’ll break up the vegetables in the stew.
- 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.