Niku-jaga

Nikujaga is one of the most popular potato dishes cooked in Japan. Niku means meat, and jaga means potatoes in Japanese. Thin slices of pork or beef are used.
Ingredients:

* 1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
* 4 potatoes, cut into quarters
* 1 onion, cut into wedges
* 1/4 lb carrot, cut into bite size chunks
* 1/2 package shirataki noodles
* 2 1/2 cups dashi soup
* 2 Tbsp mirin
* 2 Tbsp sugar
* 4 Tbsp soy sauce

Preparation:
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour dashi soup stock and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.