Nikujaga Beef and Potato Stew
Ingredients
- ¾ pound boneless rib-eye steak , cut crosswise into 1½-inch-wide pieces and trimmed
- 1½ pounds Yukon Gold potatoes , peeled
- 1 carrot , peeled
- 4 cups water
- ¾ ounce (two 4-inch pieces) kombu
- ¼ ounce (8 grams) Katsuobushi
- Table salt for cooking vegetables and noodles
- 2 ounces snow peas , strings removed
- 7 ounces shirataki noodles
- 1 tablespoon vegetable oil
- 1 onion , halved and sliced into ½-inch wedges
- ¼ cup soy sauce
- ¼ cup mirin
- 3 tablespoons sake
- 1½ tablespoons sugar
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