For ➍2 ts vegetable oil
2 tbs sugar
300 g beef, sliced thinly
360 g potatoes (8 small potatoes, peeled & cut in half)
230 g tomatoes (2 medium tomatoes, cut into wedges)
220 g onion (1 small onion, sliced)
200 g shirataki noodles, drained, rinsed , chopped
170 g carrots (1 large carrot, cut into large pieces)
20 cl sake
5 cl soy sauce
80 g snap peas, sliced in half
Heat a pan large enough for all of the ingredients over medium high-heat until hot. Add the oil and sugar and swirl to coat. Add the beef and stir-fry until the beef is mostly cooked. Add the potatoes, tomatoes, onion, shirataki noodles, carrots, sake, and soy sauce. Bring to a boil. Partially cover with a lid and turn down the heat to maintain a gentle simmer. Cook until the vegetables and meat are tender, about 50 m.
Add the snap peas and cover and steam until they are bright green.
Add the snap peas and cover and steam until they are bright green.
The traditional way to make nikujaga is to simmer beef, potatoes, onions and carrots in dashi, a type of Japanese soup stock. It gives the dish the signature Japanese flavor with an intense umami and a mild smoky flavor from the dried bonito. Replace with tomato & sake. Or make an easy version.
