Owner and Chef Lori Hashimoto from Hana Japanese Eatery shares a recipe dating back to 1895 when Janpanese Imperial Navy wanted chefs to create a beef stew similar to British Royal Navy.


• 10 ounces of beef (thinly sliced)

• 6 small red potatoes (quartered, bevel edges)

• 2 medium carrots (cut in half length wise then, cut diagonally)

• 1 medium onion (quartered)

• 4 ounces of shirataki noodles (boiled/strained)

• 1 bunch green onion (thinly sliced)

• 1 tablespoon of vegetable oil

• 1 1/4 cup of water

• 3 tablespoons of sugar

• 2 tablespoons of sake

• 3 tablespoons of soy sauce

• 1 tablespoon of mirin (sweet cooking sake)

• Pinch togarashi (Japanese 7 spice)


Cut potatoes into quarters, bevel the edges and soak in water for 10 minutes.

Peel the onion and cut into quarters. Cut the Ribeye into thin slices.

In a medium sauce pan bring water to a boil and boil shirataki until cooked, only a few minutes. Strain and set aside.

Heat oil in a pot and sauté the beef. Add the chopped onions and potatoes and carrots then fry until their surfaces absorb the oil.

Add the noodles here last.

Add the water to the pot, bring to the boil over on high heat and skim off foam/scum.

Reduce the heat, add sake and sugar and simmer for 5 minutes.

Add mirin and soy sauce, cover with a lid and simmer until all the liquid is gone.

Sprinkle on green onions and togarashi and enjoy!

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