John Baymore at River Bend Pottery
River Bend Pottery © 1995 - 2013 All Rights Reserved
Wash, peel, and then cut the potatoes into pieces that are about 1 ½“ chunks.
Slice the beef into pieces about ¼ - ½” thick.
Peel and cut the onion onto slices ½” thick.
In a small ceramic dish, mix the water, shoyu, sake, and sugar together until the
sugar is fully dissolved.
Preheat the oil in a deep pan and then braise the beef for two minutes. Then add
the onions and the potatoes and saute for 3 minutes.
Pour in the water mixture and bring to a simmer, while half covered. Cook about
30 minutes, until the potatoes are done.
Serve with white rice.