Nikujaga

Name: Nikujaga
Cuisine: japanese
Ingredients: 300g thinly sliced beef; 3 medium potatoes, peeled and quartered; 1 large carrot, sliced into rounds; 1 onion, sliced; 200g shirataki noodles (konnyaku), rinsed and drained; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 1 tbsp sugar; 500ml dashi stock

Ingredients

300g thinly sliced beef
3 medium potatoes, peeled and quartered
1 large carrot, sliced into rounds
1 onion, sliced
200g shirataki noodles (konnyaku), rinsed and drained
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
500ml dashi stock

Instructions

11. Cut potatoes, carrot, and onion; rinse shirataki noodles.
22. Heat a little oil in a pot and briefly sear the beef until lightly browned.
33. Add the onion and sauté until translucent.
44. Add potatoes, carrot, and shirataki; pour in dashi and bring to a boil.
55. Stir in soy sauce, mirin, sake, and sugar; reduce heat and simmer for 20‑30 minutes until the potatoes are tender.
66. Taste and adjust seasoning if needed, then remove from heat.
77. Serve the nikujaga hot, optionally garnished with chopped green onions.

Source: llm-generated