Nikujaga

Ingredients

• •300g beef sirloin or chuck, thinly sliced
• •3 medium potatoes, cut into chunks
• •1 large onion, sliced
• •2 medium carrots, cut into chunks
• •200g shirataki noodles or cellophane noodles
• •2 cups beef or vegetable broth
• •3 tablespoons soy sauce
• •2 tablespoons sugar
• •1 tablespoon mirin
• •1 tablespoon vegetable oil
• •1 teaspoon ginger, minced
• •2 cloves garlic, minced

Directions

1. 1Heat oil in a large pot over medium-high heat and sauté the beef until browned on all sides, about 3-4 minutes. Remove and set aside.
2. 2In the same pot, sauté onions, garlic, and ginger for 2 minutes until fragrant.
3. 3Return beef to the pot and add potatoes and carrots. Stir to combine.
4. 4Pour in broth, soy sauce, sugar, and mirin. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5Add shirataki noodles and cook for an additional 5-7 minutes until potatoes are tender and noodles are heated through.
6. 6Taste and adjust seasonings if needed, then serve hot in bowls with the broth.

💡 Nikujaga should simmer gently enough that potatoes absorb the sweet soy broth without breaking apart; vigorous stirring turns the dish cloudy and mashed.

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