(1)

Cut 200 grams of thinly sliced beef into pieces 3 cm wide. Heat 2 tablespoons of cooking oil in a saucepan. Remove from heat temporarily. Add beef, separating the pieces. Place pan on heat again, then sauté beef until browned on both sides.

(2)

Cut 500 g of potatoes into bite-sized pieces. Soak in water, then drain. Cut 300 g of onion into wedges 1 cm wide at the top. Place potatoes and onion in saucepan with the beef, and sauté. Turn to coat all ingredients with oil.

(3)

Make a broth using dried bonito flakes. Add 2 to 3 cups of the broth to cover all ingredients. Bring to a boil, then carefully skim off as much froth as possible.

(4)

Add 1/4 cup saké, 4 tablespoons sugar, and 21/2 tablespoons soy sauce.

(5)

Simmer at a medium to high heat, so that the ingredients will absorb the broth flavor. Continue simmering until the broth is almost evaporated, then remove from heat. Arrange in a dish. Boil a number of snow peas in salt water, cut each into 2 or 3 pieces, then garnish with the pieces.

(1)

Mix 11/2 cups of broth and a little more than 2 tablespoons of light colored soy sauce, then chill. In this mixture, place 250 grams of spinach that has been boiled, chilled in ice water, then had the water squeezed out.

(2)

Let soak in fridge for more than 30 minutes, so the spinach will absorb the flavor. Drain off liquid (but do not squeeze it out), then arrange spinach on a chopping board with stems in the same direction. Cut off the bottom ends, then cut into pieces the same length. Arrange on a plate. Pour some broth/soy sauce mixture over all. Garnish with dried bonito flakes, as desired.