Nikujaga (Japanese Meat and Potato Stew)

• 2 medium (250 g) onions
• 1 large (150 g) carrot
• 3-5 (450-550 g) Yukon gold potatoes
• 1 package (200 g) shirataki noodles
• 1/2 lbs (250 g) thinly sliced bef (ribeye or chuck)
• 2 tsp ginger juice, optional
• 1/8 tsp + 1/8 tsp salt, to taste
• 1 + 2/3 cup (400 ml) dashi stock
• 10 snow peas

Seasonings

• 4 tbsp + 1 tbsp soy sauce
• 4 tbsp sake
• 2-4 tbsp mirin
• 2-4 tbsp sugar

1. 1

   In a bowl, combine soy sauce, sake, mirin and sugar. Adjust sweetness by adding more mirin and sugar (up to 4 tbsp each). Whisk well and set aside.

2. 2

   Slice onions into wedges about 1/4 inch (1.5 cm) thick. Peel the carrot and cut into 1-inch pieces using the rangiri technique (cutting at an angle while rotating for irregular pieces). Peel and quarter the potatoes. If they’re large, cut into 1-inch chunks. Smooth the edges (this is called mentori) to help them hold their shape during cooking.

3. 3

   Rinse the shirataki noodles thoroughly. To remove any unwanted flavor, boil them for 1 minute in salted water, then drain well. If the noodles are long, cut them in half with scissors.

4. 4

   Heat 1/2 tbsp oil in a large pot over medium-high heat. Add the beef, season with ginger juice and about 1/8 tsp of salt. Pour in 1/3 of the seasoning sauce. Cook until the beef is just done. Remove immediately, transfer to a bowl, and set aside.

5. 5

   In the same pot, add another 1 tbsp of oil. Add the onions, carrots, and potatoes. Season with a few pinches of salt. Sauté for about 3 minutes to coat the vegetables in oil and bring out their flavor.

6. 6

   Pour in the dashi stock and the remaining seasoning sauce. Ensure the liquid mostly covers the vegetables; if not, add a little water. Bring the mixture to a boil, then reduce the heat to low heat. Skim off any scum that rises to the surface. Add the shirataki noodles. Place a drop lid (otoshibuta) on top to keep everything submerged. Simmer for 15-18 minutes or until the carrots and potatoes are tender when pierced with a toothpick.

7. 7

   Return the cooked beef to the pot. Add the final 1 tbsp of soy sauce. Mix gently, cover, and let it rest off the heat for 45-60 minutes. This resting period allows the flavors to meld and absorb deeply.

8. 8

   While the niku jaga is resting, remove the strings from the snow peas. Blanch in boiling salted water for 45-60 seconds, then transfer to ice-cold water. Drain and set aside.

9. 9

   Reheat the niku jaga over medium heat until warmed through. Serve in bowls, garnishing with blanched snow peas. Enjoy!