Nikujaga

Ingredients

• 500g beef - thinly sliced meat
• 3 potatoes (650g) - cut into large chunks
• 1 carrot - cut into large chunks
• 1 onion - thick slices
• 400ml water

For the seasoning

• 8g dashi powder
• 2 tbsp Japanese cooking sake
• 2 tbsp mirin
• 1 tbsp usukuchi soy sauce
• 5 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp tsuyu
• a dash of salt to taste.

Nikujaga gratin

• 600g leftover nikujaga
• 50ml heavy cream
• 70g shredded cheese