Step 1

Gather all the ingredients.

Step 2

Make dashi stock

Step 3

Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges.

Step 4

Cut the potatoes into quarters and smooth the edge of potatoes. If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other. We call this Japanese cutting technique mentori. Soak the potatoes in water to remove starch.

Step 5

Cut the sliced meat in half. Rinse and drain shirataki noodles.

Step 6

Remove string from snow peas and cook them in boiling water for 30 seconds and take them out.

Step 7

Then cook shirataki noodles in the boiling water for 1 minute and cut in half.

Step 8

In a large pot, heat oil on medium heat and sauté the onion.

Step 9

When the onion is coated with oil, add the meat and cook until no longer pink.

Step 10

Add the potatoes, carrots, and shirataki noodles.

Step 11

Add dashi stock and Seasonings bring to a boil.

Step 12

Once boiling, skim the scum and foam. Make sure all the ingredients are flat and most of ingredients are just covered by the broth.

Step 13

Place an Otoshibuta (drop lid) or make one with aluminum foil, and simmer on medium-low heat for 10-15 minutes, or until vegetables are cooked. Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.

Step 14

Turn off the heat and discard the otoshibuta. Let it stand until 30 minutes before serving. The flavors will soak into the ingredients while cooling down. If you don’t have time for this, it’s also okay.

Step 15

When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times. Check the flavors for the last time. When it’s almost ready, toss in the snow peas to warm them up. When ingredients are heated through, it’s ready to serve.