Nikujaga (japanese Meat & Potatoes)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large onion
• 1/2 carrot
• 2 medium potatoes
• 225 g thinly sliced meat (1/2 pound usually beef, but lamb is fine, too)
• 1 (5 -7 ounce) package shirataki noodles
• 4 snow peas (can use green beans)
• 1 tablespoon vegetable oil
• 2 cups dashi stock (check your asian market, make your own or substitute beef broth)
• 4 tablespoons mirin
• 4 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon sugar

Recipe

• 1 prepare the dashi or beef broth.
• 2 prepare veggies: cut onion into 10-12 wedges. peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
• 3 remove string from snow peas and boil for 30 seconds and set aside.
• 4 rinse and drain shirataki noodles and boil for 1 minute. you may wish to cut them in half. set aside.
• 5 cut sliced meat in half, if necessary.
• 6 heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
• 7 add the potatoes, carrots and shirataki noodles. then add the dashi stock and the seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
• 8 turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
• 9 turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
• 10 once heated again, top with snow peas and serve.