Steps

1. Peel 4 potatoes and soak them whole in water.
   🕒 03:12
2. Remove the core from 1/2 onion and cut into wedges.
   🕒 04:30
3. Trim the ends from 6 green beans and cut in half.
   🕒 04:55
4. If the 1 pack of shirataki noodles does not require de-bittering, rinse and drain. Otherwise, boil for 3 minutes, drain in a colander, and drain off the water.
   🕒 05:07
5. Cut the potatoes into bite-sized pieces. (Key Tip!) Do not rinse the potatoes after cutting; cook them immediately to prevent starch from escaping, ensuring a delicious result.
   🕒 05:25
6. Heat 1 tbsp of vegetable oil in a frying pan over medium heat and sauté 1/2 onion and 1 pack of shirataki noodles. (Key Tip!) Sautéing the shirataki noodles until they sizzle slightly will help them absorb flavor better. Sautéing the onion also brings out its sweetness.
   🕒 06:14
7. Once the oil is heated, make a space in the center of the pan and add 200g of beef thinly sliced. Sprinkle 2 tbsp of sugar directly onto the beef and cook until it dissolves.
   🕒 07:11
8. Add 3 tbsp of Cooking Sake (Rice Wine) to the beef and stir-fry lightly. (Key Tip!) Using drinkable Japanese rice wine instead of cooking sake will significantly improve the flavor. Inexpensive brands in cartons are fine.
   🕒 07:50
9. Add 3 tbsp of Soy Sauce to the beef and stir-fry lightly.
   🕒 08:19
10. Mix everything together, add 4 potatoes, and mix lightly.
    🕒 08:30
11. Arrange the potatoes at the bottom and the meat on top. Add 300cc of water and 3g of Dried Kelp. (Key Tip!) The combination of beef (inosinic acid) and kelp (glutamic acid) creates a synergistic umami effect, making it exceptionally delicious. You can omit the kelp if it's unavailable.
    🕒 08:44
12. Cover with aluminum foil or a drop lid and simmer over medium heat for about 10 minutes. (Key Tip!) High heat can cause potatoes to break down, so simmer gently over medium heat.
    🕒 09:39
13. Insert a skewer into the potatoes to check if they are cooked through.
    🕒 10:33
14. Once cooked, add 6 green beans and simmer for another 2 minutes.
    🕒 10:43
15. Remove the green beans and dried kelp.
    🕒 11:07
16. Gently mix everything, being careful not to break the potatoes.
    🕒 11:19
17. Turn off the heat, cover, and let it sit for about 10 minutes. (Key Tip!) Stews absorb flavor as they cool, so letting them sit after turning off the heat allows the flavors to meld further. If time permits, letting it cool to room temperature and then reheating it will make it even more delicious.
    🕒 11:34
18. Serve in bowls, top with the reserved green beans, and garnish with finely chopped kelp.
    🕒 12:05