Nikujaga

250 g beef/pork belly, thinly sliced

500 g potatoes

1 large onion

1 carrot

1 pack konjac noodles

Seasoning

1 tablespoon sugar

2 tablespoon soy sauce

50 ml sake

1 tablespoon sesame oil

Cut the onion into 1cm slices, and oblique cut the potatoes and carrot. In a strainer, pour boiling water over the noodles and cut them into shorter strands.

In a pot, add the sesame oil before stir frying the beef/pork over medium heat until brown. Then, combine the noodles, carrot, and potatoes, and stir fry for another 5 minutes.

Next, add the sake and cover the pot with a lid. Let it simmer for 10 minutes.

First check if the potatoes are cooked, and if they are, add the soy sauce and sugar and simmer for another 10 minutes.

Once the 10 minutes have passed, shake the pot to mix the contents. Leave the lid on, turn off the fire, and let it sit until it has cooled.