Simple Standard Nikujaga

Ingredients

• 200 grams Pork belly or thinly sliced beef
• 5 medium Potatoes
• 1 carrot Carrot (medium size)
• 300 grams Shirataki noodles
• 1 Onion
• 5 Green beans or garden peas
• 500 ml Japanese dashi stock
• 3 tbsp Sugar (light brown sugar)
• 3 tbsp Sake
• 3 1/2 tbsp Soy sauce
• 3 tbsp Mirin
• 1 Vegetable oil
• 1 pinch Salt

Instructions

1. Peel the potatoes and cut into 3-4 pieces.
2. Slice the carrot into half moon slices.
3. Cut the onion in half and then slice into 1 cm wide pieces.
4. Steam the shirataki and then cut into bite-sized lengths.
5. Boil the green beans and cut into 3-4 cm pieces.
6. Heat oil in a pot or deep frying pan.
7. Cook the meat.
8. Add the carrot, onion, potatoes, and shirataki.
9. Add the dashi stock and bring it to a boil.
10. Add the sugar and sake.
11. Let it boil for 3 minutes.
12. Add in the remaining ingredients, cover with a drop-lid, and simmer for 15 minutes.
13. Once the potatoes have become soft and the liquid has evaporated, stop the heat.
14. Add the green beans.
15. Serve in a bowl.
16. Step 3: Only add enough dashi stock to just cover the ingredients.
17. The amount of potatoes and onion may change, but pouring in 500 ml of dashi will be fine.
18. I think it tastes best when the potatoes are cooked that they're about to fall apart.
19. Make sure there is still some liquid left at the end.