Nikujaga

Ingredients

• 300 g beef slices
• 400 g potatoes
• 1 large onion
• 2 carrots
• 150 g shirataki noodles
• 400 ml dashi stock
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sugar
• 2 tbsp sake

Steps

1. Cut the potatoes into large chunks, slice the onions into wedges, and roll-cut the carrots.
2. Rinse and drain the shirataki noodles.
3. Sauté the beef slices in a pot with a little oil until just browned, then add the onions and cook 2 minutes until translucent.
4. Add the potatoes, carrots, shirataki, dashi, sake, sugar, soy sauce, and mirin.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cover with a drop lid (otoshibuta) and simmer 25-30 minutes until the potatoes are tender and the broth has reduced.
7. Rest 10 minutes off heat for the flavors to absorb.