Comforting Nikujaga - Simmered Meat and Potatoes

• 1 small bag Shirataki noodles
• 1 Onion
• 1/2 Carrot
• 3 Potatoes
• 200 grams Thinly sliced beef offcuts
• 300 ml Dashi stock (or water + 2 teaspoons of dashi stock granules)
• 2 tbsp Sake
• 2 tbsp Mirin
• 3 tbsp Sugar (or soft-light brown sugar)
• 3 tbsp Soy sauce
• 10 Snow peas
• 1 tiny bit Butter (optional)

1. Chop up the shirataki noodles roughly, and blanch in boiling water.
2. Drain.
3. Cut the onion into large wedges.
4. Cut up the carrot roughly.
5. Cut the potatoes into bite-sized pieces.
6. Shave off the cut edges to round them off, and put into a bowl of water.
7. Heat up a tablespoon of oil (not listed in ingredient list) in a pan over low heat, and stir-fry the beef.
8. (Make sure the meat doesn't stick.)
9. Add the onion and carrot and keep on stir-frying.
10. Add the potatoes and shirataki and stir-fry so everything gets coated with oil.
11. Add the dashi stock.
12. Turn the heat up to medium.
13. When it comes to a boil skim off the scum, add the ingredients, drop a small lid right on top of the food and simmer over low heat for 20 minutes.
14. Add the soy sauce and simmer for another 10 minutes.
15. Transfer to serving plates.
16. Take the strings off the snow peas and boil them in salted water.
17. Finely julienne and scatter over the meat and potatoes.
18. Add a bit of butter to add richness.

noodles, onion, carrot, potatoes, offcuts, stock, sake, mirin, sugar, soy sauce, peas, butter

Taken from cookpad.com/us/recipes/170469-comforting-nikujaga-simmered-meat-and-potatoes (may not work)