「PREP」Peel the potatoes and cut each of them into 4 pieces. Place in a pot of cold water and soak for about 10 minutes to prevent the colour from changing, then drain. Rinse the shirataki under cold water, then put in a pot of water and bring to a boil to remove the smell.Drain and set aside. Rinse the snow peas under cold water and break off the stems, pulling off the string that runs along the side. Bring a pot water to the boil and blanch the snow peas for one minute. Drain and set aside in a bowl of ice water to maintain their bright green colour. Peel the carrot and quarter lengthwise, then cut into 2cm thick slices. Halve the half-onion and cut into 1.5cm wedges.
Heat a pan over high and add vegetable oil. Then add potatoes, onion, carrot and shirataki and stir-fry until the surface of the potatoes begins to appear translucent. Add the sake and dashi broth and bring to a boil.
Carefully remove any scum, add the beef and reduce to medium heat. When the potatoes are nearly cooked, add the sugar and simmer for another 5 minutes, then add the soy sauce and cover with a drop lid.
Cook until the liquid has reduced to about a third of its original amount. Turn off the heat, ladle into bowls and top with snow peas.
Course: Main Course
Keyword: Meat, Vegetable
Nikujaga https://www.oishi-washoku-recipes.com/nikujaga December 6, 2015