肉じゃが NIKUJAGA

• servings: 2-3

Ingredients

Slices beef or pork

2 Potatoes

1/2 Carrot

1 Onion

Some snap peas or green beans

Shirataki noodles/vermicelli

Stock

240ml Water (1 u.s. cup)

1/2 tsp Granulated Dashi

1 1/2 tbsp Sake

1 1/2 tbsp Sugar

1 1/2 tbsp Soy Sauce

Directions

1- Blanch the green vegetables in a separate small pot of boiling water. Set aside for the last step.

2- Cookt the shirataki noodles according to package instructions.

3- Cook the onion wedged and then the meat in a large port over medium heat.

4- Add the potatoes and stir to coat them well with oil.

5- Add the rest of the infredients and seasonings, including the shiratki noodles.

6- Simmer fr 15 minutes.

7- Let cool for 30-60 minutes

8- When ready to serve, add the blanched green begetables and reheat gently.

Notes

- Nikujaga tastes even better the next day

- Can serve with rice, soup (e.g., miso soup), sides (e.g., grilld fish, chilled tofu.

- Cut the ingredients the same size

- Use a bigger pot/pan - to make sure the ingredients absorb all the great flavors. It's best to use a wide, big pan or pot fo the ingredients won't overlap too much and there is no need to mix frequently.

- Use a drop lid - to keep the ingredient in place while simmering so they will not move and break apart. It also helps to circlate the broth over the surface so you don't need to mix while cooking. Can use aluminum foil/parchment paper.

- Let cool after simmering to help the ingredients absorb the flavor.

- Add green vegetables right before serving to preserve color.