Classic Nikujaga

Instructions

1. Prepare the vegetables
   Peel the potatoes and cut them into 1-inch chunks. Slice the onions into wedges and cut the carrots diagonally into 1/2-inch pieces. If using shirataki noodles, rinse thoroughly under cold water and drain well.
2. Brown the beef
   Heat the vegetable oil in a large pot over medium-high heat. Add the sliced beef and cook until it changes color, about 2-3 minutes. Don't overcook as the meat will continue to cook in the broth.
3. Add vegetables
   Add the potatoes, onions, and carrots to the pot with the beef. Stir gently to combine all ingredients.
4. Add cooking liquid
   Pour in the dashi stock (or beef broth), sake, mirin, soy sauce, and sugar. Add the grated ginger and stir to combine. The liquid should almost cover the ingredients - add a little water if needed.
5. Simmer with otoshibuta
   Place an otoshibuta (drop lid) or a piece of parchment paper cut to fit the pot on top of the ingredients. This helps distribute heat evenly and prevents the vegetables from breaking apart. Bring to a boil, then reduce heat to low and simmer for about 25-30 minutes, or until potatoes are tender.
6. Add shirataki (if using)
   If using shirataki noodles, add them to the pot during the last 5 minutes of cooking and gently stir to incorporate.
7. Adjust seasoning
   Taste the broth and adjust seasoning if necessary by adding more soy sauce for saltiness or sugar for sweetness. The flavor should be a balanced blend of savory and sweet.