Niku-Jaga

Prepare the vegetables:

1 carrot (cut into rolling wedges)
2-3 potatoes (cut into large pieces)
1 onion (sliced thickly)

Heat 2 t vegetable oil in a frying pan. When heated, stir fry:

300-400 grams thinly-sliced beef

When meat turns browish, add:

carrots, and cook for a while. Then add:

onions and potatoes

Stir fry until potatoes start to cook on the outside.

Add:

1 1/3 t konbu dashi

1 C water

Stir. Then add:

1/4 C sake
1/4 C sugar
(1 package shirataki noodles, drained and rinsed)

Place an OK to use on food paper towel on the surface, cover, and simmer for about 10 minutes. Move the paper towel to add:

1/4 C soy sauce

Mix it in gently. Replace the paper towel. Cover and simmer for another 10 minutes or so.

The paper towel should absorb any scum from the surface. Turn off the fire, remove the paper towel, and gently mix so all ingredients can have their turn to soak in the broth. Cover and let the niku-jaga rest for about 10-20 minutes before serving. Reheat if necessary.

Serve with rice.