Stewed Potatoes and Beef, Japanese Style 肉じゃが

言わずと知れた定番家庭料理ですが、実はイモが主体の食べ物をご飯のおかずにすることに抵抗があって（炭水化物ばかりになる）、たまにしか作りません。でもたまに作る時はきちんと出汁を取る所から始め、醤油、酒、みりん、黒砂糖で薄味に仕上げます。どちらかといえば酒の肴風。

This dish is a "go-to" for many Japanese households, but since I'm not too enthusiastic about having a potato-dominated dish with rice (carbs on carbs...), I only make it every now and then. But when I do make it, I make it without shortcuts - starting from making the basic Japanese dashi stock (broth of bonito flakes and dried kombu seaweed) from scratch. I tend to go easy on the soy sauce, sake, mirin, and dark sugar to give it a delicate flavor, which makes a better pairing with sake (or other alcoholic beverages) than with rice.