Seasonings:
Stock 200g
Dark-colored soy sauce 50g
Sugar 36g
Mirin 15g

２． Boil the potatoes and carrot briefly. After the surface is done, remove the water from the pan. Put it back on the heat again, and roll the potatoes and carrot in the pan to round off the edges (Photo: Rounding off the edges). Allow them to cool.

３． Heat some oil in a frying pan and fry the beef until well-done. Add the onion and fry some more. Allow to cool.

４． Boil the stock in a pan, add the seasonings and bring to a boil. Allow it to cool.

５． Combine (2), (3) and (4) in a vacuum-pack cooking bag, and vacuum pack it at 100%.

６． Heat (5) in a steam convection oven at 95℃ for 50 minutes. Then, cool it to 3℃ within 90 minutes, and save.

７． To serve, heat (6) at 80℃ for 20 minutes and remove from the bag.

Note:

• Usually, you would fry the ingredients in oil first to prevent them from crumbling while being cooked in stock. However, when you employ the vacuum-pack cooking method, it is the other way around. If you vacuum-pack the ingredients, things that usually volatile while cooking and the scum that could be skimmed off remain. That would leave undesirable tastes and smells in the dish. Also, potatoes with the edges somewhat rounded make the dish look delicious, while potatoes cooked in a vacuum-pack bag with sharp edges appear undercooked (Photo: Potatoes with sharp edges) and not very appetizing. I solved this problem by boiling the potatoes and carrot prior to vacuum-pack cooking. This way, the scum, and thus the harsh taste, can be removed while boiling, and the surface of the vegetables can be cooked and the edges will be rounded while they are rolled in a pan. This method will reduce the amount of oil used, compared to the conventional method. If you want to use oil to make the taste milder, coat the potatoes with a little oil after rolling them in a pan.

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.