Peel the potatoes and cut into 3-4 pieces. Slice the carrot into half moon slices. Cut the onion in half and then slice into 1 cm wide pieces.
Steam the shirataki and then cut into bite-sized lengths. Boil the green beans and cut into 3-4 cm pieces.
Heat oil in a pot or deep frying pan. Cook the meat. Add the carrot, onion, potatoes, and shirataki.
Add the dashi stock and bring it to a boil. Add the sugar and sake. Let it boil for 3 minutes. Add in the remaining ● ingredients, cover with a drop-lid, and simmer for 15 minutes.
Once the potatoes have become soft and the liquid has evaporated, stop the heat. Add the green beans. Serve in a bowl.
Step 3: Only add enough dashi stock to just cover the ingredients. The amount of potatoes and onion may change, but pouring in 500 ml of dashi will be fine.
I think it tastes best when the potatoes are cooked that they're about to fall apart. Make sure there is still some liquid left at the end.
Story Behind this Recipe
I arranged a recipe that my mother taught me. Since pouring the nikujaga juices over rice is so delicious, I always make sure there is some left after simmering My family loves shirataki noodles, so we use 1 large bag. If only using 400 ml of dashi stock, use 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons mirin, and 3 tablespoons sake.
Step 2: Boil the green beans in salted water. Adjust the flavor to suit your tastes. You can also use water and instant dashi granules for the dashi stock. I recommend using a deep frying pan to make this because the meat won't stick to the bottom of the pan as much, so it's more convenient. You could also cook everything in the frying pan and then transfer to a pot.