Nikujaga Simmered Beef and Potatoes

What you need

• 1 tbsp neutral oil
• 300 g (10 oz) thinly sliced beef, ribeye or chuck, cut into 5 cm (2 in) pieces
• 1 onion, cut into thin wedges
• 450 g (1 lb) potatoes, peeled, cut into bite-size chunks and rinsed
• 1 carrot, cut into bite-size chunks
• 200 g (7 oz) shirataki noodles, drained and rinsed, optional
• 400 ml (1 2/3 cups) dashi
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp granulated sugar
• 3 tbsp soy sauce
• 50 g (2 oz) snow peas, strings removed

Method

Restated from the original video

1. 1

   Heat the oil in a wide pot over medium-high heat.

2. 2

   Add the beef and stir for 2 min, until the pink is gone. Move it to the side.

3. 3

   Add the onion and cook for 2-3 min, until it starts to turn translucent.

4. 4

   Add the potatoes, carrot and shirataki and stir for 2 min so everything gets a coat of oil.

5. 5

   Pour in the dashi, then add the sake, mirin and sugar. Bring to a boil and skim off the foam.

6. 6

   Add the soy sauce and lower the heat to a steady simmer.

7. 7

   Cover the surface with a drop lid, or a round of parchment with a small hole cut in the center. Simmer for 15-20 min, until a knife slides easily into a potato and the liquid has reduced by about half.

8. 8

   Meanwhile, blanch the snow peas in boiling water for 1 min, then drain and cool them under cold water.

9. 9

   Turn off the heat and let the pot stand, covered, for 10 min so the flavors soak into the potatoes.

10. 10

    Spoon into bowls with the sauce and top with the snow peas.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.