Prepare the broth by boiling dried anchovies for 10 minutes, then steeping kombu in the hot water.

Cut the potatoes into large chunks, and slice the onion, carrot, and green beans or chili peppers into bite-sized pieces.

Slice the beef into bite-sized pieces.

Heat 1 tbsp of cooking oil in a pot and sauté the onion until fragrant and translucent.

Add the potatoes and carrots to the pot and continue sautéing, then add the beef and cook until browned.

Pour 2 cups of broth into the pot.

Mix soy sauce, sugar, sake, and pepper to create the sauce.

Pour the sauce evenly over the ingredients in the pot.

Cover the pot and simmer over medium heat until the potatoes are tender, approximately 15–30 minutes.

Add green beans or chili peppers, stir gently, and cook for an additional 2–3 minutes.