Nikujaga

Cut the beef into thin strips 3-4 cm wide. Peel the potatoes and cut into large chunks, turning the potato slightly after each cut so the pieces come out faceted and cook evenly; trim off the sharp edges with a knife so the potatoes don't fall apart during stewing. Cut the carrots the same way into angled chunks, and slice the onion into wedges along the grain.

Blanch the shirataki noodles in boiling water for 1-2 minutes, drain in a colander and cut into 5-6 cm pieces — this removes the distinctive smell and makes the noodles easier to eat.

Heat the oil in a wide pot over medium heat. Sear the beef for 2-3 minutes until it changes color, add the onion and cook for another 2 minutes until slightly translucent.

Add the potatoes, carrots and konnyaku noodles, stir so the pieces are coated in fat, and warm everything together for 1-2 minutes.

Pour in dashi stock (or water) so it almost covers the ingredients. Bring to a boil over high heat and carefully skim off the foam with a slotted spoon.

Reduce the heat to medium, add the sugar and stir — it goes in first so the sweetness has time to penetrate the potatoes before the salt does. After a minute, add the sake, mirin and soy sauce.

Cover the pot with a round of parchment paper with a hole in the middle (or a smaller lid that sits directly on the potatoes), reduce the heat to low and simmer for 15 minutes until the potatoes are tender.

Remove the improvised lid and reduce the sauce for another 5-7 minutes uncovered, occasionally shaking the pot gently instead of stirring with a spoon so the potatoes don't fall apart.

Remove from the heat and let the dish rest for 15 minutes so the flavors settle evenly, warm it slightly before serving, and serve with rice.