Nikujaga

肉じゃが · Nikujaga

Ingredients11

• thinly sliced beef250 g
• potatoes500 g
• onion1
• carrot1
• shirataki noodles150 g
• dashi400 ml
• soy sauce3 tbsp
• mirin2 tbsp
• sake2 tbsp
• sugar1 tbsp
• vegetable oil1 tbsp

Method

1. Peel the potatoes and carrot, cut them into bite-size pieces, and slice the onion into wedges.
2. Rinse the shirataki noodles, drain them, and cut them into shorter lengths.
3. Heat the oil in a pot and briefly sauté the beef until it just changes color.
4. Add the onion, potato, and carrot and stir for a minute.
5. Pour in the dashi, sake, soy sauce, mirin, and sugar, then add the shirataki.
6. Bring to a simmer, skim any foam, and cook covered over low heat until the vegetables are tender, about 20 minutes.
7. Uncover and simmer a few minutes more so the broth reduces slightly, then rest briefly before serving.