Nikujaga

Ingredients

Quantities for 4 servings.

• 300 g Beef, very thinly sliced
• 700 g Potatoes, in large pieces
• 2 piece Onions
• 1 piece Carrot
• 400 ml Dashi
• 60 ml Soy sauce
• 60 ml Mirin
• 40 ml Sake
• 1 tbsp Sugar
• 200 g Shirataki noodles, optional
• 20 ml Vegetable oil
• 100 g Green beans

Method

1. Cut the potatoes into large pieces and soak them ten minutes in cold water to lose the surface starch.
2. Fry the onion in oil for two minutes, add the thinly sliced beef and cook until it loses its pink.
3. Add the potato and carrot and turn them so they take on the fat from the meat.
4. Add the dashi, sake and sugar, bring it up and skim.
5. Cover with an otoshibuta or a foil disc with a hole in it and simmer ten minutes over medium heat.
6. Add the soy and mirin and simmer fifteen minutes more, until only a little liquid is left at the bottom.
7. Add the beans for the last three minutes, take it off the heat and let it stand twenty minutes.