Cut the carrot and potatoes into bite sized pieces. Cut the onions in wedges. Cut the beef into 5 cm pieces. Blanch the snow peas.
Heat some oil in a pan, add 1/4 of the beef and stir-fry over low heat.
When the beef is cooked add the potatoes and carrots, and stir-fry until everything is coated in oil (the flavor of the beef will be transferred to the vegetables).
Add the onions and keep stir-frying.
Add the rest of the beef while spreading out the slices. Add the sake, and sprinkle in the sugar.
Put on a small drop lid (a lid that rests right on top of the food), and simmer over low heat for 10 minutes.
Remove the lid and swirl in the soy sauce. Cover with the lid again, and simmer for an additional 10 minutes.
Mix everything together to evenly distribute the flavors. The potatoes fall apart easily, so be gentle.
Cover with a lid again, and simmer for another 15 minutes over low heat.
It's done when a toothpick inserted into a potato pierces through.
Transfer to serving dishes, garnish with the snow peas and it's done!!
Story Behind this Recipe
I adapted my mother's recipe for nikujaga to my husband's preferene for rich food.
Please follow the steps in order. Resist the urge to stir the pot from Steps 5 to 7. You can add whatever green garnish you like. I used sugar snap peas this time. You can add shirataki noodles if you like. If you do, pour boiling water over them in advance to get rid of the odor.