Nikujaga beef and potato stew

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 225 g very thinly sliced beef
• 1 onion, 1 carrot and 550 g potatoes
• 200 g shirataki noodles
• 8 mangetout
• 1 tbsp oil
• 480 ml dashi
• 4 tbsp mirin and 4 tbsp soy sauce
• 2 tbsp sake and 1 tbsp sugar

Step-by-step method

1. Cut onion, carrot and potatoes. Blanch mangetout and shirataki separately for 1 minute; drain.
2. Heat oil and fry onion and beef until the meat is cooked through.
3. Add potatoes, carrot, shirataki and dashi; bring to a boil and skim.
4. Add mirin, soy, sake and sugar; cover with a drop lid and simmer for 12–14 minutes, until potatoes are tender.
5. Turn off heat and rest for 30 minutes. Add mangetout, reheat and serve with some broth.