Nikujaga (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth)
Ingredients: Thin Beef Slices, Potatoes, Carrot, Onion, Itokonnyaku or Shirataki · 30 min cook time · 310kcal · $16.20
Ingredients
150g Thin Beef Slices, 250g Potatoes, 50g Carrot, 200g Onion, 80g Itokonnyaku or Shirataki, 8pieces Snow Pea Pods, 2tbsp Soy Sauce, 2tbsp Sugar, 2tbsp Sake, 100ml Dashi Stock, 0.5tbsp Vegetable Oil
Instructions
1. Cut the potato into relatively large bite-sized pieces and lightly rinse to remove excess water from the surface.
2. Cut the carrot into bite-sized pieces while slightly rotating it for each cut.
3. Cut the onion in half lengthwise and slice into four wedges along the grain, leaving the bottom part attached.
4. Remove the stringy part from the snow pea pods from stem to tip.
5. Heat vegetable oil in a pan, arrange beef slices and sear them until redness almost turns brown.
6. Add potato and carrot, and stir fry until the surface of the potato becomes translucent.
7. Add onion and itokonnyaku (shirataki noodles), distribute the saved beef over the potatoes, and pour over the dashi stock, sugar, and sake.
8. Cover ingredients with a paper towel as a drop lid, cover with a tight lid, and simmer for 10 minutes.
9. Move the paper towel to the side, pour over the soy sauce, swirl the pan to distribute, and layer the broth over ingredients.
10. Cover with the paper towel and lid again, and simmer for 10 more minutes.
11. Add snow pea pods, cover, and simmer for 1 more minute.
12. Remove the snow peas and paper towel, turn off the burner, and turn the ingredients over. Cover and let sit to cool.
13. Reheat just before eating, ladle into a bowl, and garnish with the saved snow peas.
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