Japanese Beef Stew (Nikujaga-Inspired)

Pat the beef cubes dry with paper towels and season with salt and pepper.

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove the browned beef and set aside.

Add the onion to the pot and cook until softened, about 5 minutes. Add the carrots and burdock root and cook for another 3 minutes.

Return the beef to the pot. Add the potatoes, shiitake mushrooms, grated ginger, soy sauce, mirin, sake (if using), and sugar.

Pour in the dashi (or beef broth) until the ingredients are mostly covered. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender and the vegetables are cooked through.

Skim off any scum that rises to the surface during cooking.

Taste and adjust seasonings as needed. Add more soy sauce for saltiness or sugar for sweetness.

Serve hot, garnished with sliced green onions.