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1
Prepare your dashi stock if you don't have any already made.
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2
Cut the onions into wedges.
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3
Cut carrots into bite size pieces.
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4
Peel potatoes and cut into large chunks.
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5
If the meat is in long slices, cut it into smaller width (maybe 5 cm).
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6
Boil the shirataki noodles for 1 minute, drain and cut in half.
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7
Briefly boil the spinach or snow peas until they are bright green (30-60 seconds).
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8
Cool the spinach/snow peas in cold water and set aside til later.
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9
Heat a large pot with 1 Tbsp oil.
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10
Add onion and cook until they soften a little.
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11
Add the pork and saute with the onions until it changes color.
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12
Add the potatoes, carrots and shirataki to the pot.
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13
Pour in the soup and seasoning ingredients: dashi, soy sauce, mirin, sake, sugar and salt.
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14
Bring to a boil.
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15
Skim off any foam that comes up in the soup.
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16
Cover lightly with a drop lid (you can use a piece of aluminum foil too) - or with an offset lid if you don't have one.
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17
Cook on medium-low for 20 minutes.
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18
Turn off the heat and let it sit for 15 minutes to make it more flavorful if you can wait :P
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19
Serve into bowls.
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20
Garnish with the snow peas or pieces of spinach.
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21
Nice to eat with rice!
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22
Leftovers are even better the next day!
