Using Our Family's Golden Ratio Nikujaga: Our Staple Stew

1. 1

   Cut the potatoes and carrot up roughly into fairly large pieces.

2. 2

   Cut the onion into wedges.

3. 3

   Wash the shirataki noodles and cut into smaller pieces.

4. 4

   Heat up a wok with 2 tablespoons of oil over high heat.

5. 5

   Add the meat and stir fry until brown then add the cut up vegetables and stir fry briefly.

6. 6

   Add the soup ingredients.

7. 7

   When it comes to a boil, skim off the scum and mix in the shirataki noodles.

8. 8

   Put a small lid right on top of the simmering food (otoshibuta) and continue simmering over medium-high heat for a total of about 20 minutes, until there is almost no liquid left in the pan.

9. 9

   Mix up from the bottom after 10 minutes of simmering.

10. 10

    Put the small lid back on and continue simmering for 10 more minutes, keeping an eye on it.

11. 11

    When there is no more simmering liquid, turn off the heat and let it stand with the small lid still on to let it steam a bit so more flavor will be absorbed.

12. 12

    This step is important!

13. 13

    Finished.

14. 14

    Even with this amount, our family usually gets through it in no time.

* Per serving · 4 servings · Values may vary.

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