Nikujaga

Ingredients

Scaled for your household (4 portions) · original serves 4

• Brown onion1
• Carrots1
• Potatoes2
• Thinly sliced beef225 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Shirataki noodles85 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Frozen peas30 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Snap peas30 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Vegetable oil1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Dashi broth2 US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Mirin4 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Soy sauce4 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Sake2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Sugar1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Water for blanching and noodlesto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Blanch peas and snap peas for 30 seconds and drain. Rinse shirataki, boil for 1 minute and drain.

2. 2

   Cook sliced onion in oil for 2 minutes. Add beef and sauté until no longer pink. Arrange potatoes, carrot and noodles flat in the pot.

3. 3

   Add dashi, mirin, sake, soy and sugar. Boil 1 minute; lower heat and cover with a drop lid. Cook medium for 20 minutes, skimming as needed without stirring.

4. 4

   Turn off heat and stand 30 minutes. Add peas and snap peas, then reheat to serve.