Nikujaga (Beef and Potato Stew)

americastestkitchen.com

iadoregon

subheading: Gather Your Ingredients:

¾ pound boneless rib-eye steak, cut crosswise into 1½-inch-wide pieces and trimmed

1½ pounds Yukon Gold potatoes, peeled

1 carrot, peeled

4 cups water

¾ ounce (two 4-inch pieces) kombu

¼ ounce (8 grams) katsuobushi

Table salt for cooking vegetables and noodles

2 ounces snow peas, strings removed

7 ounces shirataki noodles

1 tablespoon vegetable oil

1 onion, halved and sliced into ½-inch wedges

¼ cup soy sauce

¼ cup mirin

3 tablespoons sake

1½ tablespoons sugar

View Nutritional Information

subheading: Key Equipment:

The Best Dutch Ovens

The Best Fine-Mesh Strainers

The Best Saucepans

subheading: Before You Begin:

It’s important to use shirataki noodles, which are gelatinous noodles made from the root of the konjac yam plant (“shirataki” means “white waterfall”). The noodles are not heat sensitive, which allows them to be cooked for a long period of time without breaking down. When trimming the steak, be sure to leave a ¼-inch fat cap intact for the best flavor. Use potatoes that are about 2 to 3 inches in diameter. Removing the sharp edges from the potatoes, a cutting technique called mentori, prevents the potatoes from breaking into pieces while cooking. Using a drop lid is helpful to keep the ingredients in place while they simmer and prevents them from breaking apart. You can purchase a drop lid or make one from parchment. Fold a 12-inch square of parchment into quarters to create a 6-inch square. With openings at the top and right sides, fold the bottom right corner of the square to the top left corner. Fold the triangle again, right side over left, to create a narrow triangle. Cut off ¼ inch of the tip to create a hole. Cut the base of the triangle straight across where it measures 5 inches from the hole. Open paper round. It’s important to use shirataki noodles, which are gelatinous noodles made from the root of the konjac yam plant (“shirataki” means “white waterfall”). The noodles are not heat sensitive, which allows them to be cooked for a long period of time without breaking down. When trimming the steak, be sure to leave a ¼-inch fat cap intact for the best flavor. Use potatoes that are about 2 to 3 inches in diameter. Removing the sharp edges from the potatoes, a cutting technique called mentori, prevents the potatoes from breaking into pieces while cooking. Using a drop lid is helpful to keep the ingredients in place while they simmer and prevents them from breaking apart. You can purchase a drop lid or make one from parchment. Fold a 12-inch square of parchment into quarters to create a 6-inch square. With openings at the top and right sides, fold the bottom right corner of the square to the top left corner. Fold the triangle again, right side over left, to create a narrow triangle. Cut off ¼ inch of the tip to create a hole. Cut the base of the triangle straight across where it measures 5 inches from the hole. Open paper round.

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