Japanese Beef and Potato Nikujaga (4 Servings)

Cut onion into 1.3 cm wedges, carrot into chunks and potatoes into quarters; trim snow peas and cut beef into bite-size pieces.

Blanch snow peas for about 1 minute and remove, then blanch shirataki for 1 minute and drain.

Heat oil in a wide pot, saute onion, then add beef and cook until its surface is browned.

Add potatoes, carrot, shirataki and dashi; simmer and skim foam. Add mirin, soy sauce, sake and sugar.

Use a drop lid and simmer gently for 12–15 minutes. Cook longer if potatoes are not tender or beef not thoroughly cooked.

Turn off heat and let stand about 30 minutes for flavor. Do not leave at room temperature for more than 2 hours total after cooking.

Reheat thoroughly, add blanched snow peas, simmer briefly and serve; refrigerate leftovers promptly.