10 oz. teriyaki beef (sliced beef sirloin)
1 lb. potatoes
8 oz. shirataki (konnyaku noodles)
2 onions, sliced
1 tsp. ginger root, minced
1 tbsp. vegetable oil
3 tbsp. soy sauce
2 tbsp. sugar
3 tbsp. mirin

Peel and cut potatoes into 1 inch squares and soak into salted water for 5 minutes. Wash, drain and cut shirataki into 4 inch long, set aside.

Heat 1/2 tablespoon of oil in heavy skillet and cook beef for 2 minutes. Remove from skillet, set aside.

Add remaining oil to skillet and cook potatoes, onions, shirataki on medium-high heat for 2 minutes. Add dashi stock and bring to boil. Add sugar and mirin and reduce heat to medium-low, cook 10 minutes or until potatoes are tender, constantly stirring. Add beef and soy sauce to skillet and simmer another 10 to 12 minutes. Serve hot, garnish with minced ginger.