👨‍🍳 Instruktioner

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook until it changes color. Remove the beef and set aside.

   💡 Proffstips: Using thinly sliced beef ensures it cooks quickly and becomes tender.
2. 2

   Add the sliced onion to the pot and sauté until softened and lightly caramelized, about 5-7 minutes.

   💡 Proffstips: Caramelizing the onions adds a layer of sweetness and depth to the stew.
3. 3

   Add the potatoes, carrot, and shirataki noodles (if using) to the pot. Stir to combine with the onions.

   💡 Proffstips: Ensure all vegetables are coated with a little oil for even cooking.
4. 4

   Return the cooked beef to the pot. Pour in the dashi stock, sake, mirin, soy sauce, and sugar. Stir to combine.

   💡 Proffstips: Adjust the soy sauce and sugar to your preference for a balanced sweet and savory flavor.
5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover with a lid or a drop lid (otoshibuta), and simmer for 20-25 minutes, or until the potatoes and carrots are tender. Skim off any scum that rises to the surface during simmering.

   💡 Proffstips: A drop lid helps to distribute heat evenly and prevents ingredients from breaking apart.
6. 6

   Once the vegetables are tender, remove the lid and continue to simmer for a few more minutes to slightly reduce the sauce, if desired.

   💡 Proffstips: Some prefer a saucier stew, while others like it with less liquid.
7. 7

   Serve hot in bowls, garnished with blanched green beans if desired.

   💡 Proffstips: Nikujaga is often served with a side of steamed rice.