Japanese Meat and Potato Stew (Nikujaga)

Ingredients

• 1 tablespoon oil
• 2 oz (60g) onion (quartered)
• 8 oz (230g) thinly sliced pork (or beef)
• 2 oz (60g) carrots
• 6 oz (170g) potatoes (cut into pieces)
• 2 cups water (or dashi, preferred)
• 2 tablespoons soy sauce
• 2 tablespoons cooking sake
• 2 tablespoons mirin (Japanese sweet wine seasoning)
• 2 teaspoons sugar
• 4 oz (120g) shirataki noodles (or Konnyaku noodles, optional)
• salt (to taste)
• 1 stalk scallion (cut into 2-inch (5cm) strips)

Steps

1. 1

   Heat a small soup pot over medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stir and cook, then add the carrots and potatoes. Stir to combine well with the meat.

2. 2

   Add the water and bring it to a boil. Add the soy sauce, sake, mirin, and sugar. Lower the heat, cover the pot, and simmer until the carrots and potatoes are cooked through and the sauce has reduced.

3. 3

   Add the Shirataki noodles and cook for 1 minute. Add salt and the scallions. Turn off the heat and serve immediately.