Steps

1. Dice 250g onion into large chunks.
   🕒 04:10
2. Peel 500g potatoes, remove sprouts, and cut into bite-sized chunks.
   🕒 05:01
3. String snap peas to taste.
   🕒 07:58
4. Cut 250g thinly sliced pork into 3-4cm pieces.
   🕒 10:23
5. Cut 200g shirataki noodles into quarters.
   🕒 13:03
6. Heat 1½ tbsp lard in a frying pan and lightly stir-fry 250g thinly sliced pork.
   🕒 11:23
7. Once the pork changes color, add 250g diced onion and 500g chunked potatoes, and stir-fry until the potatoes are lightly browned.
   🕒 11:59
8. Add 200g cut shirataki noodles, 3 tbsp soy sauce, 1½ tbsp liquid shio koji, 3 tbsp Mirin (Sweet Rice Wine), 4 tbsp sake, 1 tbsp sugar, and 2 tsp granulated kombu dashi, and bring to a boil over high heat.
   🕒 13:50
9. Once boiling, cover and simmer for 15 minutes over medium-low heat.
   🕒 17:07
10. When the liquid has reduced and the potatoes are soft enough to break apart, stir gently.
    🕒 23:23
11. Heat 1 piece beef fat in a separate frying pan and stir-fry 250g beef.
    🕒 17:39
12. After lightly stir-frying the beef, add 250g diced onion and 500g chunked potatoes, and stir-fry until the potatoes are lightly browned.
    🕒 18:51
13. Add 200g cut shirataki noodles, 1 tbsp sugar, 3 tbsp soy sauce, 1½ tbsp liquid shio koji, 3 tbsp Mirin (Sweet Rice Wine), 4 tbsp sake, and 2 tsp granulated kombu dashi, and bring to a boil over high heat.
    🕒 19:40
14. Once boiling, cover and simmer for 15 minutes over medium-low heat.
    🕒 21:12
15. When the liquid has reduced and the potatoes are soft enough to break apart, stir gently.
    🕒 24:04
16. Boil water in a pot, add salt (1% of water volume), and blanch snap peas to taste, strung for about 1 minute.
    🕒 21:21
17. Transfer the blanched snap peas to cold water, drain, and slice diagonally.
    🕒 22:10
18. Plate the pork Nikujaga and garnish with diagonally sliced snap peas. 【PRO TIP!】 Drizzle with Majisco for a spicy, Western-style umami twist.
    🕒 23:39
19. Plate the beef Nikujaga and garnish with diagonally sliced snap peas. 【PRO TIP!】 Serve with Karashi (Japanese mustard) for a sophisticated flavor that enhances the beef's sweetness.
    🕒 24:15