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.

Serves 4