Nikujaga (Japanese Meat & Potatoes) - cooking recipe

Ingredients

1 large onion
1/2 carrot
2 medium potatoes
225 g thinly sliced meat (1/2 pound usually beef, but pork is fine, too)
1 (5 -7 ounce) package shirataki noodles
4 snow peas (can use green beans)
1 tablespoon vegetable oil
2 cups dashi stock (check your Asian market, make your own or substitute beef broth)
Seasonings (may want to bump these up a little for more flavor)
4 tablespoons mirin
4 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar

Preparation

Prepare the dashi or beef broth.
Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1\" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
Remove string from snow peas and boil for 30 seconds and set aside.
Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
Cut sliced meat in half, if necessary.
Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
Turn down heat, skim off any scum and place an \"otoshibuta\" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
Turn off the heat, remove the \"otoshibuta\" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
Once heated again, top with snow peas and serve.