Nikujaga (肉じゃが) — Japanese Beef and Potato Stew

• 300 gthinly sliced beef chuck or ribeye
• 600 gYukon Gold potatoes (peeled and cut into 4 cm chunks)
• 2yellow onions (cut into 2 cm wedges)
• 1carrot (peeled and cut into 1.5 cm rolling wedges)
• 200 gshirataki noodles (rinsed, parboiled for 2 minutes, and cut shorter)
• 8snow peas (strings removed)
• 1 tbspneutral oil
• 480 mldashi stock
• 60 mlJapanese soy sauce
• 45 mlmirin
• 45 mlsake
• 18 ggranulated sugar

Instructions

1. 1

   Rinse the shirataki noodles under cold running water, then boil them in plain water for 2 minutes to remove their alkaline aroma. Drain well, cut into easy-to-eat lengths, and keep them separate from the raw beef so the noodles do not toughen the meat during cooking.

2. 2

   Prepare the vegetables before heating the pot because nikujaga moves quickly once the beef is added. Soak the cut potatoes in cold water for 5 minutes to remove excess surface starch, then drain them thoroughly so they simmer cleanly without clouding the broth too much.

3. 3

   Heat the neutral oil in a wide, heavy pot over medium heat, then add the onions and cook for 3 minutes until the edges begin to turn translucent. Add the beef and stir gently for 1 to 2 minutes, just until it loses most of its raw color and releases a savory aroma.

4. 4

   Add the drained potatoes, carrot, and shirataki noodles, arranging the shirataki away from the beef as much as possible. Pour in the dashi, sake, mirin, soy sauce, and sugar, then bring the liquid to a steady simmer without boiling aggressively.

5. 5

   Skim off any foam from the surface with a ladle for a cleaner-tasting broth. Place a drop lid over the ingredients, or use a round sheet of parchment paper with a small center hole, and simmer for 18 to 22 minutes until the potatoes are tender but still hold their shape.

6. 6

   Remove the drop lid and simmer uncovered for 5 minutes so the broth slightly concentrates and glazes the vegetables. Turn the pot gently once or twice rather than stirring hard, because the potatoes should remain chunky and intact.

7. 7

   Blanch the snow peas in boiling water for 30 seconds, then cool them quickly in cold water and drain well. Add them to the finished pot just before serving so they stay bright green and provide a fresh contrast to the sweet-savory stew.

8. 8

   Let the nikujaga rest off the heat for 10 minutes before serving, as the potatoes absorb more flavor while cooling slightly. Serve it in deep bowls with a little broth spooned over each portion, making sure every serving gets beef, potato, onion, carrot, shirataki, and snow peas.