Nikujaga

🥘 Ingredients

• thin-sliced beef 9 oz
• onion 1
• toasted sesame oil 1 Tbs
• potatoes 1 ½ lb
• ito konnyaku 5 oz
• dashi 2 cups
• soy sauce 3 Tbs
• mirin 3 Tbs
• sake 3 Tbs
• sugar 1 Tbs
• snow peas 12

1. 1

   The ratio does the work: dashi 10 : soy 1 : mirin 1 : sake 1.
2. 2

   Fry thin-sliced beef with onion in toasted sesame oil in a wide pot 4 min , until the beef has just lost its red.
3. 3

   Turn potatoes and ito konnyaku through @&( timer 2 min , until every face is filmed with the oil.
4. 4

   Pour dashi , soy sauce , mirin , sake and sugar over @&( timer , lay a drop lid straight on the surface and 15 min at a lazy bubble, until a skewer goes into a potato without resistance.
5. 5

   Lift the drop lid off @&( timer and 8 min , shaking the pot rather than stirring it, until barely a spoonful of liquid is left and it clings.
6. 6

   Scatter snow peas over @&( timer .