Steps

1. Cut 4 medium potatoes (400g) into irregular chunks.
   🕒 00:02
2. Rinse the cut potatoes in water and soak for about 5 minutes.
   🕒 00:06
3. Cut 1 medium onion in half, then into bite-sized wedges.
   🕒 00:11
4. Cut 1/2 medium carrot in half, then cut each half diagonally.
   🕒 00:16
5. Trim the strings from 10 snow pea pods and cut them in half.
   🕒 00:26
6. Cut 100g shirataki noodles into shorter lengths.
   🕒 00:31
7. Heat a pot over medium heat, add 150g thinly sliced beef, and stir-fry until cooked through, spreading it out.
   🕒 00:38
8. Remove the cooked beef from the pot temporarily.
   🕒 00:46
9. In the same pot, add the cut carrots, drained potatoes, and onions. Add a pinch of salt and stir-fry for about 3 minutes.
   🕒 00:49
10. Return the cooked beef and shirataki noodles to the pot with the stir-fried vegetables and mix well.
    🕒 01:04
11. Add 200ml water, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 1/2 tsp Dashi granules, and 1 tbsp honey to the pot. Mix thoroughly.
    🕒 01:10
12. Simmer over medium heat for about 2 minutes.
    🕒 01:22
13. Add 2.5 tbsp Soy Sauce and mix.
    🕒 01:27
14. Reduce heat to low, cover with a lid (otoshibuta), and simmer for 10 minutes.
    🕒 01:30
15. After simmering for 10 minutes, pierce the potatoes with a bamboo skewer to check if they are cooked through.
    🕒 01:39
16. Return to medium heat and simmer for about 5 minutes to reduce the liquid.
    🕒 01:47
17. Turn off the heat and let it cool down with the lid on.
    🕒 01:56
18. Once the Nikujaga has cooled, add the snow peas, cover again with a lid, and return to the heat.
    🕒 02:05
19. Heat until it reboils.
    🕒 02:12
20. Once boiling, remove the lid and drizzle with 1/2 tbsp Soy Sauce. Mix.
    🕒 02:18
21. Turn off the heat when the snow peas turn bright green.
    🕒 02:25