Japanese meat and potato stew (Nikujaga)

1. Cut the potatoes into large chunks and soak in cold water for 5 minutes; cut the carrot into diagonal chunks, the onion into wedges and the beef into thin bite-sized slices, scald the shirataki and cut it shorter.

2. Heat the oil in a pot and fry the beef for 2 minutes until it changes colour.

3. Add the onion, potatoes and carrot and toss for 2 minutes to coat in the oil.

4. Pour in the dashi, add the sake, mirin and sugar, bring to the boil, skim and cover with a circle of baking paper.

5. After 10 minutes add the soy sauce and shirataki and simmer for another 10-15 minutes until the potatoes are tender and most of the liquid has reduced.

6. Take off the heat and leave for at least 10 minutes so the flavours soak into the potatoes; serve with rice and miso soup.

Tip: Nikujaga is Japanese "mum's cooking": the navy supposedly created it trying to copy British beef stew. The potatoes absorb the flavour as they cool, so it's even better the next day.