A popular Japanese meat and potato stew typically made during the winter months to warm the body and soul. Nikujaga always tastes better the next day because the flavours get to set in, so don't be afraid to make lots!
Peel and cut the potatoes lengthwise then into wedges. Bevel the edges and soak for 10 minutes in cold water.
Peel and cut the carrots into rolling wedges or large rounds.
Peel and cut the onion lengthwise, then into large wedges.
Rinse the shirataki noodles and set aside.
Heat oil in a pot and stir-fry the beef on medium-high heat until cooked through. Remove the beef from the pot and reserve for later.
Turn the heat down to medium, add the onions and sauté until translucent about 5-8 minutes. Add the potatoes and carrots and sauté for another 5 minutes. Add the shirataki and beef into the pot.
Pour in sake, soy sauce, sugar, dashi powder, and water and bring to a boil. When the water starts to boil, reduce to a simmer and place the otoshibuta (drop lid) over the ingredients. Simmer for about 30-40 minutes (until the potatoes are tender).
Remove the otoshibuta, add in the green beans, and cook until tender.
Serve in bowls and garnish with green onions.
To make this recipe Gluten Free, substitute regular soy sauce with gluten free soy sauce.
Recipe from https://emicooks.com/nikujaga/