Slice the onions thinly, Cut each potato into quarters and carrots into cubes.
Then, soak the potatoes in water to remove the starch.
Bring a small pot of water to a boil and add a pinch of salt. Add the snow peas.
Blanch them in the boiling water for 1 minute and take them out. Keep the water boiling.
Drain the shirataki noodles from the package and cut them roughly in half. Blanch the noodles in the pot of boiling water for 1 minute to remove any odor.
To Cook the Nikujaga
Preheat a large pot on medium heat. Then, add the oil and sauté the onion wedges.
When the onion wedges are coated with oil, add the meat and cook until no longer pink.
Add the potatoes, carrot pieces and shirataki noodles and mix everything together.
Add the dashi, making sure there's enough liquid to almost cover the ingredients.
Cover with a lid and continue to cook. Once boiling, skim the scum and foam from the surface.
Add the sugar, sake, soy sauce, and mirin.
Mix it all together and cover, Simmer on low heat for 12-14 minutes.
Turn off the heat and remove the otoshibuta. Ideally, let it stand (uncovered) for 30-60 minutes before serving. The flavors will soak into the ingredients while cooling down.
To Serve
When simmering, reduce the heat and let it simmer for a few minutes.Add the snow peas right before serving to keep their bright color.
Turn off the heat and serve the Nikujaga with some cooking liquid in a large serving bowl or individual bowls.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
