• Beef or pork, thinly sliced400g
• Potatoes6 large
• Carrot1 large
• Onion1 large
• Shirataki noodles1 bag
• Water400 ml
• ★Soy sauce4 tbsp
• ★Sake4 tbsp
• ★Sugar4 tbsp
• ★Mirin4 tbsp
• ★Hondashi (bonito stock)1 tbsp

1. 1

   Cut 6 large potatoes into large bite-sized pieces. Cut 1 large carrot into chunks. Cut 1 large onion into wedges. Rinse 1 bag of shirataki noodles, cut into bite-sized lengths.

2. 2

   Heat 2 tbsp oil in a wok or large pan, add 400g beef or pork slices and stir-fry until the color changes completely.

3. 3

   Add the vegetables and stir-fry briefly. Pour in 400 ml water and all the ★ seasonings, then bring to a boil.

4. 4

   Skim off any scum, add the shirataki noodles, place a drop lid on top, and simmer over medium-high heat for about 20 minutes.

5. 5

   After 10 minutes of simmering, stir the entire mixture, replace the drop lid, and simmer for another 10 minutes.

6. 6

   When the cooking liquid has almost completely reduced, remove from heat. Keep the drop lid on and let it steam for 10 minutes. The flavors will deepen and the dish is complete.

Using beef adds richness and umami, while pork creates a lighter flavor. Choose according to your preference. New potatoes tend to fall apart easily, so starchy varieties like Danshaku or Meikuin are recommended for a firmer texture.

• Calories275 kcal
• Protein11.2 g
• Fat7.5 g
• Carbs30 g
• Sodium2.1 g