Nikujaga (Japanese Meat and Potato Stew)

Cut 1 onion in half, and cut each half into ½-inch (1.3 cm) wedges.

Peel 1 carrot and cut it into 1-inch (2.5 cm) pieces using the rangiri technique (diagonal cuts while rotating).

Cut each of the 3 Yukon gold potatoes into quarters. Remove sharp edges and soak in water to remove starch.

Remove strings from 8 snow peas. Blanch in boiling salted water for 1 minute.

Drain 1 package of shirataki noodles, cut in half, and blanch in boiling water for 1 minute to remove odor. Drain well.

Cut thinly sliced beef into pieces about 3 inches (7.6 cm) wide.

Preheat a large pot or Dutch oven on medium heat. Add 1 Tbsp neutral oil and sauté the onion wedges.

Add ½ lb thinly sliced beef and cook until no longer pink.

Add the potatoes and coat them with the cooking liquid. Then add the carrot pieces and shirataki noodles and mix.

Add 2 cups dashi stock. Once boiling, skim scum. Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce, and 4 Tbsp mirin.

Mix everything and place an otoshibuta (drop lid) on top. Simmer on low heat for 12–14 minutes, or until potatoes are tender.

Turn off heat, remove otoshibuta. Let the Nikujaga rest uncovered for 30–60 minutes for flavors to meld.

Add blanched snow peas to the pot. Cover and reheat on medium heat for a few minutes until simmering.

Turn off heat and serve the Nikujaga with some cooking liquid in bowls.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Nikujaga tastes better the next day. For freezing, remove potatoes as their texture changes.