Steps

1. In a bowl, combine Soy Sauce 3 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Sugar 1.5 tbsp, and Cooking Sake (Rice Wine) 3 tbsp. Mix well until the sugar dissolves.
   🕒 00:46
2. Add half of the prepared seasoning mixture and Water 1/2 cup to a pot and bring to a simmer.
   🕒 01:24
3. Halve the onion lengthwise. Thinly slice one half and cut the other half into thick wedges. This dual slicing method creates different textures and allows for varied flavor absorption.
   🕒 01:40
4. Once the liquid is simmering, add half of the thinly sliced onion and Beef thinly sliced 200g to the pot.
   🕒 02:37
5. Carefully skim off any scum that rises to the surface. Cover with a lid and simmer until the beef is tender. Simmering the beef and thinly sliced onions first makes the beef tender and allows the broth flavor to penetrate deeply. The enzymes in the onions also help tenderize the meat.
   🕒 03:35
6. Cut the carrot into very diagonal, random pieces to allow for quick flavor absorption and shorter cooking time.
   🕒 03:52
7. Cut the potatoes (May Queen) in half lengthwise, then cut them into very diagonal, random pieces. This cutting method ensures they cook quickly and absorb flavor well.
   🕒 04:25
8. Once the beef is tender, add the remaining Water 1.5 cups and the remaining seasoning mixture.
   🕒 05:54
9. Add the wedged onion half, chopped Carrot 1/2 pc, and Potatoes 2 pcs to the pot. Adding the seasoning and water in two stages ensures that the flavor penetrates evenly into both the meat and the vegetables.
   🕒 06:19
10. Adjust to ensure the potatoes are well submerged in the liquid. Cover with a lid and simmer until the vegetables are tender.
    🕒 06:57
11. Once the vegetables are tender, increase the heat and reduce the liquid to your desired consistency.
    🕒 07:25
12. Serve in bowls. The dish is now complete.
    🕒 07:54