How to make Niku-jyaga

If you could make this by heart, you are truly Japanese...

It is the food people think of when they are asked what is mama's home made cooking.

It is very simple, and always home-y.

1. Cut 3 potatoes, 2 carrots, and 1 onion into bite sizes. 

2. Oil well and heat a medium sauce pan, and then start to stir in the potatoes and carrots.

While it's cooking, we are going to do a little prep.

We want some green and some texture. 

So today, I chose green peas! (it can be sugar peas or green beans, etc...)

So I always think "Shirataki" is a must-item for Niku-jyaga.

Let's ask Wiki again...

Shirataki is a thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam).  The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.

Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.
Alternatively, the noodles can be drained and dry roasted. This gets rid of the bitterness. It also makes the noodles have a more pasta-like consistency. Dry roasting is done by placing noodles in a non-stick skillet on high for a minute or until you hear a slight squeaking noise when moving them around. After that they are ready to be added to soup stock or have a sauce added to them.

3. Wash "Shirataki" in a colander with water. 

4. After the potatoes and carrots are a little cooked, pour in the washed "Shirataki," and onions.

5. Cut up a little bit of thinly sliced beef.  After "Shirataki's" liquidness is mostly gone and the onions are somewhat translucent, stir in the meat.

6. After the meat is halfway cooked, splash in 2 big spoons of sake and a cup of hot water

and bring the heat to high.

We need a good sake for cooking as well...

Today I used one from my home town :)

7. Once it is boiled, turn the heat to med-low, and scoop up some scum with a ladle. 

8. Add a 1/2 big spoon of granulated sugar and boil for 5min.

9. Add 2 big spoons of soy sauce and stir thoroughly.

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10. Use "Otoshi-buta" to keep all the good liquid and leave it on med low for 15-16 min, stirring occasionally. 

11. After potatoes are soft, add the color! Green peas!! 

Serve it while it is hot and hearty!!