Nikujaga (Meat and Potato Stew)

🧂Ingredients

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• 300 g thinly sliced beef(Ribeye or chuck, sliced paper-thin.)
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• 3 medium potatoes(Peeled and cut into large, bite-sized chunks. Soak in water to remove starch.)
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• 1 large onion(Sliced into thick wedges.)
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• 1 medium carrot(Sliced into thick diagonal rounds.)
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• 1 pack shirataki noodles(Konnyaku noodles, drained and briefly blanched to remove odor.)
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• 3 tbsp soy sauce(For the braising broth.)
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• 2 tbsp mirin(For sweetness and gloss.)
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• 1 tbsp sake(For aroma.)
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• 1 tbsp sugar(Enhances the sweetness of the broth.)
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• 1.5 cups dashi stock(The foundation of the braising liquid.)
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• 1 tsp vegetable oil(For briefly sauteing the beef.)
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📝Instructions

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1. 1

   The Beef. Heat a drop of oil in a wide pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook briefly, just until no longer pink. Do not fully cook it at this stage.

2. 2

   The Broth. Add the dashi, soy sauce, mirin, sake, and sugar to the pot. Stir to combine and bring to a simmer.

3. 3

   The Vegetables. Add the potatoes, onions, and carrot to the simmering broth. Bring back to a simmer, then reduce heat to medium-low.

4. 4

   The Braise. Place a drop lid (otoshibuta) or a piece of parchment paper cut to fit inside the pot directly on top of the ingredients. This maintains even, gentle heat and ensures all the components absorb the broth evenly. Simmer for 20-25 minutes 25 minutes until the potatoes are completely tender and have absorbed the broth.

5. 5

   The Finish. Add the blanched shirataki noodles and cook for a final 5 minutes 5 minutes. Check seasoning. Serve in deep bowls with ample broth and a side of steamed rice.