Serves 2


1 new season potato, cut into small pieces

Vegetable oil

200gms /7 oz finely sliced brisket beef or oyster blade

1 small onion, peeled and sliced.

1 carrot, peeled and cut into pieces

½ packet Shirataki noodles (gelatinous noodles) or rice noodles

¼ c caster sugar

2 tabs Mirin

2 cups water

2 cups Dashi, see recipe at end of recipe to make Dashi

4 tabs soy sauce

6 snow peas

Method: Trim corners of potato, this avoids breaking when cooking.

Pour a little oil in a saucepan and swirl over base. Add beef onion, potato, carrot and shirataki noodles, stir for a couple of minutes. Add sugar and mirin, stir again.

Pour water and Dashi into pot. Cook for 15 minutes, occasionally removing the scum from the surface. Add soy sauce and snow peas and simmer with lid on for a further 15 minutes.

Serve with rice ball or a bowl of steamed rice.

NB. To make 500mls of Dashi, use cooked kelp dashi; 500 mls shiitake dashi, use 20 g bonito flakes. All are available at Japanese grocery stores.

Tamari is a gluten free substitute for soy sauce.