Nikujaga (japanese-style Meat and Potatoes)

Prepare the shirataki noodles by draining the package liquid and rinsing them thoroughly. Boil them in water for 1-2 minutes to remove any odor, then drain and cut roughly into manageable lengths.

Prepare the vegetables: Peel and cut the 4 medium potatoes into 1.5-inch chunks (soaking in water briefly to remove starch helps prevent crumbling). Cut the large carrot into rolling wedges (rangiri) and the 2 onions into wedges.

Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the 300g of thinly sliced beef and sauté briefly until just partially browned (it does not need to be fully cooked yet).

Add the onions, potatoes, carrots, and prepared shirataki noodles to the pot. Stir-fry gently for 3-4 minutes until the vegetables are coated in the oil and the onions begin to turn translucent.

Pour in the 2 cups (480ml) of dashi stock. Add the 2 tbsp sake, 2 tbsp sugar, and 2 tbsp mirin. Bring the liquid to a boil, then carefully skim off any scum or foam that rises to the surface.

Reduce the heat to a simmer. Place an otoshibuta (drop lid) or a circle of parchment paper with a hole in the center directly on top of the ingredients. Simmer for about 10 minutes.

Remove the drop lid, add the 4 tbsp of soy sauce, and stir gently. Replace the drop lid and simmer for another 10-15 minutes, or until the liquid has reduced by about half and the potatoes are tender when pierced with a fork.

Turn off the heat and let the stew rest for at least 30 minutes (or up to overnight). This step is crucial as the flavors penetrate the ingredients as they cool. Reheat gently before serving and garnish with blanched snow peas.