Nikujaga With No Water-Added

• 5 medium Potatoes
• 1 Onion
• 1 Carrot
• 1 packet Shirataki (konnyaku noodles)
• 200 grams Thinly-sliced pork belly
• 2 large Shiitake mushrooms (optional)
• 5 tbsp Soy sauce
• 3 tbsp Sugar
• 1 tbsp Sake
• 2 tbsp Mirin
• 2 tsp Dashi stock granules

1. Lightly brown the pork in a frying pan.
2. Add the onion and mix well.
3. Put the pork, onions, carrots, onions, shirataki, etc into a frying pan or pot and add all of the seasonings.
4. Turn the heat down to low, cover with a lid, and simmer for 20~30 minutes until the vegetables are cooked through.
5. During this time, be absolutely sure not to remove the lid.
6. Even without adding water to the pan, there is enough moisture.
7. Let it cool a bit to allow the flavors to really sink in and enjoy!
8. The pictured nikujaga uses May Queen potatoes, which don't fall apart when simmering, but I like the fluffiness when it falls apart, so you can also use Danshaku potatoes.

potatoes, onion, carrot, packet, pork belly, shiitake mushrooms, soy sauce, sugar, sake, mirin, granules

Taken from cookpad.com/us/recipes/150595-nikujaga-with-no-water-added (may not work)