Shin Jaga with beef and carrot

I picked this recipe from Our Adventures in Japan.

Here's the recipe.

Love the sweet and salty taste of the gravy, but I added too much stock. 

According to the recipe, I was suppose to cook till the liquid evaporate, but I chose to cover the lid and let the meat simmer. I will try it again another day.

Hubby loves it too! By the way, love the plate with the bunnies! :)

Here's the picture of the dashi (stock) packet that I used.