Nikujaga

Ingredients

• 1⅓ lbPotatoespeeled, cut into bite-size chunks
• 1Onioncut into wedges
• 10½ ozBeefthinly sliced, cut into short pieces
• 5¼ ozShirataki noodlesrinsed, briefly blanched, cut shorter
• 1Carrotpeeled, rolling-cut into chunks
• 1⅔ cupsWateras simmering liquid; dashi alternatively
• 4 tbspSoy sauce
• 3 tbspMirin
• 3 tbspSake
• 2 tbspSugar
• 1 tbspVegetable oilfor frying
• 1¾ ozSnow peasbriefly cooked, added at the end for colour; green beans also used
• ⅓ ozDashi powderfor extra umami in the broth (optional)
• 2Spring onionsliced, to serve (optional)

Method

1. Peel the potatoes and cut them into bite-size chunks, cut the onion into wedges, and rolling-cut the carrot into chunks.
2. Rinse the shirataki noodles, cut them into shorter, easy-to-eat lengths, blanch them briefly and drain.
3. Heat the neutral oil in a pot and fry the onion, potatoes and carrot until the surfaces turn glassy.
4. Add the thinly sliced beef and stir-fry until it changes colour.
5. Pour in the water — or dashi, or water with instant dashi powder — bring to the boil and skim off the foam.
6. Add the shirataki, then stir in the soy sauce, mirin, sake and sugar.
7. Lay a sheet of baking paper directly on the surface of the broth as an otoshibuta (or set the lid on slightly ajar) and simmer over low to medium heat for 15 to 25 minutes, until the potatoes are tender; test by piercing a large piece with a skewer.
8. Take off the cover, let the broth reduce a little uncovered and taste for seasoning. Add the briefly cooked snow peas at the end, stirred in or scattered over.
9. Let the pot rest for a few minutes, scatter with sliced spring onion if you like, and serve with warm rice.

Tips and variations

Thinly sliced or finely chopped pork works just as well as beef, and you can season the meat with salt and pepper before frying it. For a lighter, fluffier texture, steam the potatoes whole for 15 minutes first, let them cool and only then cut them up. You can also make it in a frying pan in separate stages: steam the potatoes and onion with a little water, fry the meat and shirataki separately, then bring everything together. Leaving out the carrot and using only potatoes, onion and shirataki is common too. Serve with warm rice and a scattering of spring onion — and the next day, cold from the fridge, it tastes every bit as good.