1. Pat dry about 3.5 pounds of chuck roast and cut it into 3-inch cubes.
2. Sear the beef cubes in oil on all sides in a large oven-safe pot. Remove and set aside when done.
3. To the same pot, add 2 large carrots (cut into chunks), 1 large chopped yellow onion, a 1.5 inch piece of chopped ginger, 8 cloves of chopped garlic, 3/4 cup of sake, 1/3 cup of soy sauce, 1/3 cup of mirin, 3 tablespoons of brown sugar, 1 tablespoon of rice vinegar, and 2 cups of water.
4. Return the beef to the pot, bring the mixture to a boil, then cover and cook in the oven at 300 degrees Fahrenheit for about 3 hours, or until the meat is fork-tender.
5. To make the teriyaki sauce, remove the beef from the pot and strain out all of the braising liquid. Discard solids.
6. Add the strained braising liquid back into the same pot and let it reduce for about 8 minutes on medium heat.
7. Add 2 tablespoons of honey, 2 teaspoons of sesame oil, a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), a sprinkle of white pepper, and 1 teaspoon of fresh minced garlic to the reducing liquid.
8. Stir until the sauce thickens.
9. Serve the braised beef topped with a generous amount of the teriyaki sauce, sesame seeds, and sliced green onion. Enjoy with roasted Okinawan sweet potatoes, white rice, or roasted broccoli, carrots, and onions.
