Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb russet potatoes, peeled and cut into 4 to 5 pieces each
- ⅓ lb beef, thinly sliced
- ⅔ lb yellow onions, sliced (about ⅓ inch wide)
- 1 tablespoon vegetable oil
- 400 cc water (about 1½ cups)
- 3 tablespoons or more soy sauce (to taste)
- 3 tablespoons or more brown sugar (to taste)
- 2 tablespoons sake or white wine
Directions
Prepare vegetables as described above.
Heat a deep pan and add oil and beef.
Saute for a couple of minutes, then add onion and potato.
Continue sauteing for 3 minutes.
Add water, soy sauce, brown sugar, and sake or wine.
Bring to a simmer half covered.
Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.
Category:Cathy's Recipes
Category:Japanese Meat Dishes
Category:Stew Recipes
Category:Russet potato Recipes
Category:Beef Recipes
Category:Yellow onion Recipes