1. Heat a heavy bottomed pot over medium-high heat until hot. Add the oil and slightly stir-fry the vegetables for about 3-5 mins.

2. Add the sake to the vegetable mix and mix until you stop smelling the sake (about 1-2 minutes), stir constantly so vegetables do not burn.

3.  Add the dashi (packaged or handmade), sugar, salt and soy sauce and simmer for about 10 minutes.

4. Add shirataki and meat to pot and continue to simmer about 30 minutes longer. Check and stir occasionally.  As the nikujaga is simmering, you may choose to skim off the fat from the top of pot. Some people prefer to cook the meat first and then add vegetables, but I find that the meat becomes a bit too tough. Adding the meat last produces a more tender meat.

5. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft.

6. Serve immediately over steamed rice. Nikujaga tastes even better as leftovers.

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Nikujaga – One Pot Cooking

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