Niku-jaga

Everyone's favorite (so far). I had a friend whom I brought this meal for her and her family and she asked me to give her the recipe just yesterday, so great timing, I guess. Here we go. (The photo comes soon, I hope. :))

Niku-Jaga

(Japanese meat & potato stew)

Ingredients (4 servings):

3-4 potatoes, peeled and cubed

½ lb ground beef

1-2 carrots, peeled and sliced

1 package Shirataki (yam noodles)

½-1C cut fresh or frozen green beans

½ onion, sliced

3TBS soy sauce

Soup: 2C Dashi (fish or konbu broth)

2TBS sugar

2TBS Tsuyu (Japanese seasoning sauce)

Salt

Direction:

1) In a large pot, put some vegetable oil (or non stick cooking spray) and sauté onions and carrots. Add ground beef and brown. Drain. Put it back into the pot and add soup and potatoes. Bring to boil. Keep boiling for 5-6 more minutes.

2) Meanwhile, in a small pan, boil water and put Shirataki in it for a few minutes. Drain and rinse in the running water. Cut into easy to eat size.

3) Add green beans, 2) and soy sauce in 1). Reduce heat, cover and shimmer for about 20 min. Occasionally stir and skim excess.

Note: I usually make it this way, but if you wish not to put Dashi or Tsuyu, it is OK by adding a little more water, sugar and soy sauce. Also, you can use canned green beans instead of fresh or frozen one. Just put canned one in the very end. Some people use peas instead of beans, so it is really up to you.