Nikujaga

Ingredients

1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup
2 Tbsp mirin
2 Tbsp sugar
4 Tbsp soy sauce


Method

Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat.
Add onion, carrot, potato, and shirataki in the pan and saute together.
Pour dashi soup stock and bring to a boil.
Turn down the heat to low and skim off any foam or impurities that rise to the surface.
Simmer until potatoes are softened.
Add sugar and mirin and put a drop-lid.
Simmer for about 5 minutes and add soy sauce.
Simmer until the liquid are almost gone.