Gather all the ingredients.

Cut 1 onion in half, and cut each half into ½-inch (1.3 cm) wedges.

Peel 1 carrot and cut it into 1-inch (2.5 cm) pieces.

Cut each of the 3 Yukon gold potatoes into quarters.

Remove the sharp edges of the potatoes with a knife to create smooth corners. Then, soak the potatoes in water to remove the starch.

Remove the strings from 8 pieces snow peas.

Bring a small pot of water to a boil and add a pinch of salt. Add the snow peas and blanch them in the boiling water for 1 minute.

Drain 1 package shirataki noodles and cut them roughly in half. Blanch the noodles in the pot of boiling water for 1 minute to remove any odor.

Preheat a large pot or Dutch oven on medium heat. Add 1 Tbsp neutral oil and sauté the onion wedges.

Add ½ lb thinly sliced beef and cook until no longer pink.

Add the potatoes and coat them well with the cooking liquid.

Add the carrot pieces and shirataki noodles and mix everything together.

Add 2 cups dashi, making sure there’s enough liquid to almost cover the ingredients.

Cover with a lid and continue to cook. Once boiling, skim the scum and foam from the surface.

Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce, and 4 Tbsp mirin.

Mix it all together and place an otoshibuta (drop lid) on top of the ingredients.

Simmer on low heat for 12–14 minutes, or until a skewer pierces a potato easily.

Turn off the heat and remove the otoshibuta. Ideally, let the Nikujaga rest (uncovered) for 30–60 minutes before serving.

When ready to serve, add the blanched snow peas to the pot and cover to reheat on medium heat.

Turn off the heat and serve the Nikujaga with some cooking liquid in a large serving bowl or individual bowls.