Daybreak Nikujaga Meat and Potato Stew

Bring a small pot of water to a boil. Add the shirataki noodles and blanch for 2 minutes to remove any residual odor. Drain, cut into shorter lengths, and set aside.

Heat neutral oil in a medium pot or deep skillet over medium-high heat. Add the sliced beef and cook, stirring to separate the pieces, until just browned on the outside, about 2 minutes. Remove and set aside.

In the same pot, add the onion wedges and cook for 3 minutes until they begin to soften and turn translucent.

Add the potato chunks and carrot pieces. Stir to combine with the onions and cook for 1 minute.

Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Stir gently and bring to a boil.

Reduce heat to a gentle simmer. Add the blanched shirataki noodles. Cover with a drop lid (otoshibuta) or a circle of parchment paper pressed directly on the surface of the stew.

Simmer for 15 to 18 minutes until the potatoes are tender and the broth has reduced slightly and become more concentrated.

Return the browned beef to the pot and gently fold it in. Simmer uncovered for 2 more minutes to warm the beef through without overcooking it.

While the stew finishes, blanch the snow peas in boiling salted water for 30 seconds, then plunge into ice water to set the color. Slice diagonally.

Ladle the stew into bowls, arrange the bright green snow peas on top, and serve with a bowl of steaming rice alongside.