1. Make dashi stock (from stock cubes. Even better if you make it from scratch)

2. Cut the onions into 10-12 wedges each. Peel and cut the carrots lengthwise in half and chop into rolling wedges.

4. Cut the potatoes into wedges and smooth the edge of potatoes. If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other. We call this Japanese cutting technique mentori. Soak the potatoes in water to prevent from changing color.

5. Thinly slice the meat. If not enough time, dicing it is also ok.

6. In a large pot and a small pot (for vegetarians), heat oil on medium heat and sauté the onion.

7. When the onion is coated with oil, add the meat to the large pot and cook until no longer pink.

8. Add the potatoes and carrots to both pots.

9. Add dashi stock and seasonings. Bring to a boil. Once boiling, turn down the heat to medium and skim off the scum. Make sure all the ingredients are flat and most of ingredients are covered by the soup.

10. Place the lid on and simmer on medium heat for 10-15 minutes, or until vegetables are cooked. If you have a Japanese Otoshibuta, more power to you.

11. Turn off the heat and take off the cover. Let it stand for 30 minutes before serving. The flavors will soak into the ingredients while cooling down. If you don’t have time for this, it’s also okay.