Courtesy of Chika Machida
Serves 2

INGREDIENTS

• 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib
• 2 tablespoons (30 ml) cooking oil
• 1 medium to large onion, peeled and sliced
• 3 medium yukon gold potatoes, peeled and cut into wedges
• 2 to 3 large carrots, peeled and cut into rounds
• 5 fresh shiitake mushrooms, halved or sliced
• 1 package shirataki noodles, rinsed and cut as desired
• 1/2 cup (120 ml) sake
• 2 1/2 cups (600 ml) dashi (or stock of your choice)
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoons (15 ml) sugar

For the meat marinade

• 4 tablespoons (60 ml) cooking sake
• 4 tablespoons (50 g) brown sugar
• 4 tablespoons (60 ml) rice vinegar
• 4 tablespoons (60 ml) soy sauce
• 4 tablespoons (60 ml) wate
• 1/2 tablespoon (7 g/1 pat) butter

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
2. In a bowl, stir together the sake, sugar, vinegar, and soy sauce to make the meat marinade.
3. Put the meat into a zip-closure cooking pouch, add the marinade and butter, and massage for good coverage. Use the displacement method (Archimedes’ principle) to evacuate the air and zip the seal.
4. Submerge the pouch to cook for 2 hours.
5. On the stovetop, in a large sauté pan, heat the oil on medium-high heat. Add carrots, onions, shiitake mushrooms and potatoes and sauté for 3 minutes.
6. Add the sake and cook for a few minutes, until the alcohol is evaporated. Add the dashi, soy sauce, and sugar and stir to combine.  Finally, add the shirataki noodles and toss to combine. 
7. Reduce the heat to low; cover and simmer for 45-60 minutes.
8. When ready to serve, remove the meat from the pouch and, if desired, give it a quick surface sear in a very hot skillet for a golden-brown crust. (This step is optional as the meat is quite wonderful in this dish without the sear.)
9. Ladle the vegetables, noodles, and sauce into bowls, top each with a portion of the meat, and serve.