Nikujaga (Japanese Beef and Potato Stew)

Method

1. Peel the potatoes, cut each into 3 or 4 chunks of about 4–5 cm, and soak them in water for 5 minutes to rinse off surface starch. Cut the onion into 1.5 cm wedges and the carrot into bite-size chunks, rolling it as you cut at an angle. Bring a small pot of water to the boil, blanch the shirataki on high heat for 2 min to remove its smell, drain, and cut into easy-to-eat lengths.

   Add in this stepPotatoes (medium, about 150 g each) 2Onion 1Carrot 80 gShirataki noodles (konjac noodles) 100 g

   high heat

2. Heat the oil in a 18 cm pot on medium heat. Spread the beef in the pot and stir until it is no longer red. Add the onion, the drained potatoes and the carrot, and stir-fry everything for 3 min in total so the potatoes are coated in oil; this helps them hold their shape while simmering.

   Add in this stepVegetable oil 2 tspThinly sliced beef (shabu-shabu or sukiyaki cut) 140 g

   medium heat

3. Pour in the dashi and add the sake, sugar, mirin and shirataki. The liquid only needs to come about two-thirds of the way up the ingredients. Bring to the boil on medium-high heat for 4 min, skimming off the grey foam with a spoon.

   Add in this stepBonito dashi (or dashi powder dissolved in water) 250 mlCooking sake 2 tbspSugar 1 tbspMirin 2 tbsp

   medium-high heat

4. Cut a circle of foil or baking paper slightly smaller than the pot, poke a few holes in the middle, and lay it directly on the ingredients (a drop lid, or otoshibuta). Turn down to medium-low heat and simmer for 10 min. Adding the sweetness first lets it soak into the potatoes; soy added too early firms them up.

   medium-low heat

5. Drizzle the soy sauce evenly over, replace the drop lid and simmer on medium-low heat for 6 min more. The potatoes are done when a chopstick or skewer slides in easily. If the liquid reduces too fast, add water 2 tablespoons at a time.

   Add in this stepSoy sauce 2 tbsp

   medium-low heat

6. Top and tail the green beans and cut them into 4 cm lengths. Remove the drop lid, add the beans, turn up to medium heat and simmer for 3 min. Don't stir; gently shake the pot and spoon the sauce over until about a quarter of the liquid is left and it looks glossy. Stirring breaks the potatoes.

   Add in this stepGreen beans (or snow peas) 6

   medium heat

7. Turn off the heat, cover with a lid and leave for 10 min. Nikujaga takes on its flavour as it cools, so this rest matters. Rewarm briefly just before serving and spoon over some of the broth.