Nikujaga (Japanese Meat & Potatoes)

肉じゃが

Ingredients

300g beef or pork slices 4 potatoes 2 carrots 1 onion 200g shirataki noodles 2 cups dashi 3 tbsp soy sauce 2 tbsp sugar 1 tbsp mirin 1 tbsp sake 1 tbsp oil

Detail Steps and Procedure

1. **Meat Preparation:** Heat oil in deep pot over medium-high (180°C/350°F). Brown meat 2-3 minutes until no longer pink. Remove and set aside. [PREP: Cut potatoes into 4cm chunks, carrots 2cm rounds, onion 8 wedges]

2. **Vegetable Sauté:** In same pot, add onions, cook 3 minutes until translucent. Add potatoes and carrots, cook 5 minutes stirring occasionally. [CRITICAL: Lightly brown vegetables for deeper flavor]

3. **Simmering:** Return meat to pot, add dashi, soy sauce, sugar, mirin, sake. Bring to boil, then reduce to low simmer (85°C/185°F). Add rinsed shirataki. Simmer covered 20 minutes. [TECHNIQUE: Skim foam every 5 minutes for clear broth]

4. **Reducing:** Remove lid, increase heat to medium (95°C/203°F). Cook 5-7 minutes until sauce reduces by half. [SERVE: Hot with rice. STORE: Tastes better next day – refrigerate 3 days. Reheat gently.]

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