1. In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic. 2. Add a little water to deglaze the pan, then add more water until meat is just covered. Add sugar, sake or sherry, soy sauce, mirin and sesame oil. Bring to a boil, cover and reduce heat to low. Simmer until meat is tender, 1 1/2 to 2 hours. 3. Add potatoes and pearl onions. Return to a boil, remove lid and let cook at medium to medium-low heat until nearly all the liquid is absorbed and the potatoes turn a golden color. A few minutes before serving, add peas. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
