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Heat sesame oil in a large lidded pan.
Sauté the onion, ginger and meat until the meat is browned.
Add the potatoes and sauté for a couple more minutes.
Add the carrots, soy sauce, sugar, dashi powder, rice wine, plus enough water to cover the potatoes.
Bring up to a boil then lower to a simmer.
Let simmer with the lid on for about 10 minutes, then with the lid off for another 10.
The dish is ready when the potatoes are properly cooked through and there is some but not too much liquid left in the pan.
Serve on brown rice.