Nikujaga

Ingredients

• •1 lb thinly sliced beef (chuck or ribeye), cut into bite-size pieces
• •1 tbsp vegetable oil
• •1 tsp grated ginger
• •4 waxy potatoes, cut into chunks
• •1 onion, sliced
• •2 carrots, cut into chunks
• •2 cups dashi
• •3 tbsp soy sauce
• •2 tbsp sugar
• •2 tbsp mirin
• •2 tbsp sake
• •3.5 oz shirataki noodles, drained (optional)
• •2 tbsp green peas, for garnish

Steps

1. 1.Heat the oil in a pot and cook the beef with the grated ginger and a pinch of salt over medium-high heat until browned, then remove and set aside.
2. 2.In the same pot, sauté the onion, carrots, and potatoes for about 3 minutes.
3. 3.Return the beef to the pot, add the dashi, soy sauce, sugar, mirin, and sake, and bring to a simmer, skimming off any foam.
4. 4.Place a drop lid (otoshibuta) - or a piece of parchment cut to fit - directly on the surface of the liquid; this keeps everything submerged in seasoning without needing to stir, which helps the potatoes hold their shape instead of breaking apart.
5. 5.Simmer gently for 15-20 minutes until the potatoes are tender and the sauce has reduced and thickened slightly.
6. 6.Add the shirataki noodles if using and simmer for 2 more minutes.