This time I'd like to introduce you to Nikujaga (meat and potato stew).
My family often cooks French food, so we don't always eat plain rice. Therefore, I don't make Nikujaga (meat and potato stew) so that it's saturated with flavor, but rather I deliberately make it more distinct.
I'm sure there will be mixed opinions about this, but if you like a lighter Nikujaga, I highly recommend giving it a try!

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Our Nikujaga (Meat and Potatoes)

5 potatoes (May Queen)
2 carrots
2 small onions
1 pack shirataki noodles
250g sliced ​​pork belly

1 tablespoon salad oil
1 dashi pack

2 tablespoons sake
2 tablespoons mirin
1-2 tablespoons sugar (to taste)
3-4 tablespoons soy sauce
(The video says 2-3, but I added more later.)

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