Peel the potatoes, cut into easy to eat pieces, and put in a bowl of water.
Peel the carrot and onion, and cut into easy to eat pieces.
Take any fat off the coarsely chopped meat, and cut any large pieces into easy to eat size.
Put the potatoes, carrot and onion in a pan and add enough water to cover. Turn on the heat.
When it comes to a boil, add the meat, separating it so that it doesn't stick together. Skim off the scum, and add the ◎ ingredients.
Combine the ☆ ingredients and mix together well.
When the meat and vegetables are tender, add the mixture from Step 6. Mix in well, turn off the heat and cover with a lid. Leave to steam for a while.
Transfer to serving plates, sprinkle with green onion and it's done.
Story Behind this Recipe
Nikujaga is boring if it's always flavored with soy sauce! So I tried flavoring it with miso, and added sesame too.
Pre-flavor the ingredients with soy sauce and mirin, and add the miso sauce at the end to preserve its fragrance. If you're on a diet, cut the potatoes into big pieces to make the dish seem more substantial. You could add some shirataki noodles too.