Niku Jaga

INGREDIENTS

300g thin sliced Beef

2 medium Potatoes

2 Carrots

1 medium Onion

12 Snow peas

200g (1 pack) Shirataki

1 Tbs Oil

5cm Kombu

250ml Soy Sauce

Mixture A:

1250ml of Water

125ml Sake

7 Tbs Sugar

PREPARATION

Step 1

1. Make mixture A. Combine and set aside.

2. Peel skin off carrots and cut into rolling wedges.

3. Peel and cut the potato into half sphere segments.

4. Peel and cut the onion into thick slices. Separating them to cook more evenly.

5. Remove the edges (spine) of the snow peas.

6. Boil hot water and cook the shirataki for 1 min then drain. Put it aside.

Step 2

1. Heat sauce pan. Add oil when hot. Sauté the potatoes, carrots and onions in medium heat until they are covered with oiled.

2. Place the shirataki on top.

3. Pour mixture A into the pan. Place the kombu on top and raise the temperature to high heat.

4. Lay the beef over the stew evenly.

Step 3

1. Once boiling, close lid. Reduce heat to medium and cook for 10 minutes.

2. Introduce the soy sauce and Cook another 5 minutes with lid closed.

3. Place the snow peas on top and cook with lid for 2 min to let the steam cook them.

4. Turn off the heat and let it cool down.

5. Reheat and serve. Repeat! til none remain through the week, weekend or days.