Nikujaga is one of the typical Japanese home-cooked dishes. It’s not only delicious but also easy to prepare and highly nutritious. I often cook a large pot of it because this dish tastes even better the next day. In addition, it can be repurposed into other dishes such as curry, croquettes, or gratin.
SERVES 
COOKING TIME30 min
INGREDIENTS
3 medium potatoes
1 onion
1 carrot
150g thinly sliced meat (beef or pork)
1 pkg shirataki noodles ※optional
A couple of green peas
1 Tbsp. Vegetable oil or sesame oil
1 cup (200ml) water
1 Tbsp. mirin
2 Tbsp. soy sauce
1 Tbsp. sake
1 Tbsp. sugar
PRE COOK
Peel and cut the potatoes into bite-size chunks. And then soak them in water for 5 minutes. Cut the onion into 10-12 wedges. Carrot is also cut into large pieces. Slice the meat easy-to-eat sizes.
(Optional)
Boil shirataki noodles for 1 minute. Strain and cut them in half.
DIRECTIONS
1. In a large pan/pot, heat oil and saute onions. After they are coated with oil, and add meat until it is thoroughly cooked.
2. Add potatoes, carrots and shirataki noodles, and continue stir-frying for about 3 minutes.
3. Add seasonings (sugar -> sake -> soy sauce -> mirin) and bring to a boil. And then add potatoes and water, and lid on the pot.
4. Boil them over high heat for 5 minutes. Turn off the heat. And then turn ingredients over and heat them again for 10-15 minutes until ingredients become soft.
5. Add green peas warm them up for 0.5-1 minute. It’s ready to serve now.
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