Keto Japanese Nikujaga
How to Make It
Step 1
To prepare the ingredients, cut the onion half lengthwise into 4 wedges along the grain. Cut the carrot into bite-sized pieces and the celery root into 1-inch cubes. Thinly slice the beef and season with salt and pepper.
Step 2
Slice the green beans into thirds. Bring a small pot of water to a boil and add a pinch of salt and add the green beans. Blanch them in the boiling water for 2-3 minutes and take them out, leaving the water in the pot.
Step 3
Drain the shirataki noodles from the package and cut them in half. Blanch them in the boiling water you used earlier for 1 minute to get rid of any odor or flavor. Drain and set aside.
Step 4
Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced beef and let cook without stirring for 1-2 minutes until no longer red. Transfer 2 thirds of the meat to a plate, reserving a third in the pot.
Step 5
Add the onions, celery, and carrots. Stir-fry for a couple of minutes until the celery cubes turn translucent. Add the dashi broth, cover with a lid, and bring to a boil.
Step 6
Skim the foam from the surface. Add the soy sauce, mirin, sake, and erythritol. Add the shirataki noodles and stir.
Step 7
Cover with a lid and simmer for 10-12 minutes over low heat, or until a skewer pierces the celery easily. Turn off the heat and remove the lid. Mix in the blanched green beans.
Step 8
Let it stand uncovered for 30-45 minutes. This will intensify the flavors. Divide the stew into 4 bowls and serve immediately.
Ingredients
- Beef stew meat, chuck, visible fat eaten – 400 g
- Oil – 1 tbsp
- Celeriac (celery root), raw – 200 g
- Carrots, raw – 0.5 medium – 6″ to 7″ long
- Onion – 0.5 small
- Shirataki – 100 g
- Dashi Broth (Hondashi) – 1.5 cup
- Tamari sauce – 4 tbsp
- Erythritol Granulated – 1 tbsp
- Sake – 1 tbsp
- Mirin – 3 tbsp