Nikujyaga (One pot meat and potatoes)
3 medium potatoes, peeled and cubed (small)
1 medium to large yellow onion, halved and quartered (1/8th'd)
150 g. thinly sliced beef (remnants of shabu shabu meat or cut into small pieces, can also use ground beef)

In 2 TBS. vegetable oil, sauté onion. When onions are translucent, add meat. Sautee until meat is cooked. Add potatoes. Add 2 C. fish stock. Boil for 5 minutes on medium/medium high heat.

Add:
4 TBS. sugar
2 TBS. sake

Cook for 10 minutes. Add 2 1/2 TBS. soy sauce. Continue cooking until most of liquid is evaporated. At this point, potatoes should be cooked. Serve with rice.