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JAPANESE BEEF AND POTATO STEW (NIKUJAGA)

Yield

Serves 4

Active Time

20 minutes

Total Time

40 minutes

NOTE

Thinly sliced ribeye, short rib, or chuck roll intended for shabu shabu, yakiniku, or bulgogi all work for this dish. You can also use thinly sliced pork loin or belly, ground pork, or no meat at all.

INGREDIENTS

• One 8-ounce (225 g) package shirataki noodles, rinsed

• 1 tablespoon (15 ml) peanut, rice bran, or other neutral oil

• 1 small onion, cut into ¼-inch slivers

• 8 ounces (225 g) thinly sliced or ground beef (see Note)

• 1 medium carrot, peeled and cut into 1½-inch chunks

• 1 large russet potato, peeled and cut into 1½-inch chunks

• 2 cups (500 ml) homemade or instant dashi

• 3 tablespoons (45 ml) light soy sauce

• ¼ cup (60 ml) sake

• 2 tablespoons (30 ml) mirin

• 1 tablespoon (12 g) sugar

• ½ cup frozen peas (optional)

DIRECTIONS

1. Transfer the shirataki noodles to a colander or strainer. Rinse under cold running water for 30 seconds, then set over a bowl to drain.

2. Heat the oil in a wok or a saucepan over medium-high heat until shimmering. Add the onion and cook, stirring, until lightly softened, about 1 minute. Add the meat and cook, stirring, until only a few lightly pink bits remain.

3. Add the carrots, potatoes, and drained shirataki noodles and toss to combine. Add the dashi, soy sauce, sake, mirin, and sugar and stir to combine. Bring to a bare simmer, skim any foamy scum with a skimmer or ladle and discard, cover (for best results use an otoshibuta or parchment lid; see page 526), and cook, adjusting the heat to maintain a very gentle bubble, until the vegetables are very tender, 20 to 30 minutes. Stir in the peas, if using. Serve immediately, or for best flavor, allow to cool and reheat briefly.