Nikujaga

Instructions

1. Prepare the ingredients
   Cut the potatoes into large chunks, slice the onions into wedges, and cut the carrots into thick slices. Rinse and drain the shirataki noodles. Slice the beef thinly if not already sliced.
2. Brown the beef
   Heat vegetable oil in a large pot over medium-high heat. Add the beef and cook until it changes color, about 2-3 minutes. Remove excess fat if necessary.
3. Add vegetables
   Add the onions and sauté for 1-2 minutes until translucent. Then add potatoes and carrots and stir to combine with the meat.
4. Add cooking liquid
   Pour in the dashi stock, soy sauce, mirin, sake, sugar, and grated ginger. Bring to a boil, then reduce heat to medium-low.
5. Simmer the stew
   Place an otoshibuta (drop lid) or a piece of parchment paper cut to fit the pot directly on the surface of the ingredients. Simmer for about 25-30 minutes, or until potatoes are tender when pierced with a fork.
6. Add shirataki noodles
   Add the drained shirataki noodles to the pot and simmer for an additional 5 minutes to allow the noodles to absorb the flavors.
7. Adjust seasoning
   Taste the broth and adjust seasoning if needed, adding more soy sauce or sugar according to your preference.