How to Make Dashi From Scratch:

Tip: For convenience, you can also use instant dashi (hondashi) or soup packets, simply steeping them in hot water according to the package instructions for a quick, flavorful stock.

1. Place a piece of kombu in 5 cups of cold water.
2. Slowly warm the kombu water over medium heat until it’s just about to boil. It’s important to not place it on high heat so that the kombu has enough time to steep in the water so that all the flavors can release! Remove the kombu. You can finish here for a vegan version of dashi, or continue forward for a non-vegan version.
3. Sprinkle in 1 1/4 cups of katsuobushi (dried bonito flakes) and let steep for a few minutes in simmering dashi.
4. Remove the bonito flakes using a fine-mesh sieve. Your dashi is now ready.

For the Nikujaga:

1. In a large pot, sauté the onions in a little oil for about 2 minutes until they start to soften. Add the beef (or pork) and brown it lightly.
2. Note: Before cooking, it’s a good idea to let the potato chunks sit in cold water for a few minutes. This helps remove excess surface starch, which can prevent the potatoes from sticking together or turning gummy during cooking. It also helps the potatoes cook more evenly and retain their shape in the stew.
3. Add the carrots, potatoes, dashi, mirin, soy sauce, brown sugar. Place the shirataki noodles on top. Carefully mix everything together, being careful to avoid breaking the vegetables.
4. Cover the pot with a piece of tin foil cut to the size of the inner pot and poke a few holes in it.
5. Let everything simmer over medium heat for 10 minutes, until the potatoes and carrots are tender and the flavors meld. Top with the blanched snow peas for color and freshness. Serve warm and enjoy!