Nikujaga

Peel and cut the potatoes, carrots, and onions into bite-sized pieces.

Cut the beef into bite-sized pieces.

Heat cooking oil in a pot and sauté the beef.

Once the beef is cooked, add the potatoes, carrots, and onions and stir-fry together.

Add 200ml of water and bring to a boil.

When it boils, skim off the foam and add sugar, soy sauce, mirin, and tsuyu.

Simmer over medium-low heat until the potatoes are tender.

Serve the finished Nikujaga in a bowl.