nikujaga

Ingredients:

• For the stew:

  • 1 onion

  • 1 carrot

  • 3 yukon potatoes

  • 1 package shirataki noodles

  • 1/2 lb thinly sliced beef

  • 1 tbsp neutral flavored oil

• For the seasonings:

  • 2 cups dashi

  • 4 tbsp mirin

  • 4 tbsp soy sauce

  • 2 tbsp sake

  • 1 tbsp sugar

• For toppings:

  • green onion

Step by step:

1. Cut the onion in half and into wedges, peel the carrot and cut into 1 inch pieces. Then cut your potatoes into quarters

2. Then, drain and rinse the noodles. Then cut your beef into 3 inch pieces

3. Preheat a large pot or your Vermicular (this is what I used) on medium heat. Then add the oil and saute the onion wedges

4. Once they are coated with oil, add the meat and cook until no longer pink

5. Add the potatoes and coat them with the liquid in pot

6. Add the carrots and shirataki noodles, mix

7. Add the dashi, make sure it covers the ingredients

8. Cover the pot with lid and cook. Once boiling, skim off the fat from the top

9. Then, add the sugar, sake, soy sauce, and mirin

10. Mix it all together and place your lid on again and simmer on low for 12-14 minutes

11. Turn off the heat and remove the lid. Let it sit for 30-60 minutes before serving so all the flavors can soak together

12. Once done soaking, serve it in your favorite bowl and top it with green onion. Enjoy!

Find the full recipe here

Recipe Credit: Just One Cookbook