Nikujaga (Japanese Beef and Potato Stew)

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1 tablespoon toasted sesame oil

4 Yukon Gold potatoes (about 1 ½ pounds total), peeled and cut into 2-inch pieces

1 medium carrot, cut into 1-inch pieces (½ cup)

1 large yellow onion (12 ounces), cut into ½-inch slices (2 ½ cups)

1 ½ cups water

½ pound lean ground beef (90 percent lean or higher)

1 tablespoon granulated sugar, plus more to taste

½ cup plus 1 tablespoon low-sodium soy sauce

2 tablespoons sake

1 tablespoon mirin

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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