Nikujaga Ingredients

• 3–4 medium potatoes, peeled and cut into large chunks
• 250 grams of thinly sliced beef (sukiyaki or shabu-shabu cut)
• 1 onion, sliced into wedges
• 1 carrot, cut into chunks
• A handful of sugar snap peas, trimmed
• 1 pack shirataki noodles, rinsed and cut into shorter lengths
• 1 tablespoon of neutral oil

Broth Ingredients

• 1 cup dashi (or water, if keeping it simple)
• 2 tablespoons of soy sauce
• 2 tablespoons of mirin
• 1 tablespoon of white sugar
• 2 tablespoons of sake

1. Heat the oil in a pot over medium heat and gently cook the onions until soft and lightly translucent. Add the beef and cook just until it changes colour, then add the potatoes and carrots, followed by the shirataki noodles.
2. Pour in the dashi and bring everything to a gentle simmer, then stir in the soy sauce, mirin, white sugar, and sake. Lower the heat and let it simmer uncovered for 20 to 25 minutes, allowing the potatoes to become tender and the broth to reduce slightly.
3. In the final few minutes, add the sugar snap peas so they stay bright and crisp, then taste and adjust seasoning if needed. Finish with freshly cracked black pepper and serve warm.