Nikujaga

Ingredients:
- 4 potatoes
- 1 carrot
- 1 onion
- 100 grams thin sliced beef or pork
- 1 packages shirataki noodle (optional)
- 1 cup cooked sugar snap pea/green pea/green bean (optional)
- 600 ml water
- 4 tbsp sugar
- 4 tbsp soy sauce

Directions:
- Cut potatoes into big chunks, and cut carrot into bite sized pieces.
- Slice the onion into 8 wedges, and seperate each layers.
- Put all the vegetable (potato, carrot and onion) with 600 ml of water in the pot, and put on medium-high heat
- Meanwhile, wash shirataki noodle in running water, boil for 1 minute, and wash it again to remove its smell.
- Cut the noodle if it's too long.
- When the vegetable pot start boiling, season with sugar and soy sauce.
- Add sliced beef (or pork) and shirataki noodle, simmered on medium heat until the liquid gone.
- Garnish with cooked sugar snap pea/ green pea or green bean.
- I like to add 1tsp of sesame oil in nikujaga right before finish cooking!
- It gives very nice fragrant to the dish.