The BEST Asian Low-Carb/Keto recipe for Japanese Sliced Beef Stew - Nikujaga . Enjoy this delicious traditional dish at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
1/2lbThin Slice of Rib Roast or Chuck (we use Chuck)
8ozSpaghetti Shirataki Noodles (1 pack)
3InchPiece of Daikon (Asian Radish)
1Tbsp Neutral Oil (no flavor)
4Tbsp Soy Sauce
6Tbsp Japanese Sake
1Stalk Green Onion
1/16tsp Togarashi (optional and can also be substituted with Red Cayenne Pepper)
Gather all the ingredients.
Peel daikon (Asian radish) and cut into 1 inch thick slices. Cut slices into 1/4s and you should end up with cubes about 1/4 x 1/4 inch as shown below. Place in a bowl of water for at least 10 minutes.
Make Dashi stock and set aside.
Slice onion and set aside.
In a small mixing bowl, combine Soy Sauce, Japanese cooking sake and Swerve/Monkfruit. Set aside.
Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
After 10 minutes from step 2) strain the water from daikon and set aside.
In a large stove top pot, add 1 tbsp of oil and heat pot on high. After 1 minute, add sliced onions, Shirataki Noodles, sliced beef. Mix well and cook for 30 seconds.
After 30 seconds, add dashi, daikon cubes and soup mix from step 5). Bring to boil and once boiling, reduce heat to medium low. Cover 7/8 of the way and let it slow cook/simmer for 15 minutes.
While waiting for the stew to cook, go ahead and finely slice green onions and set aside (we sliced them at a 45 degree angle).
Once 15 minutes has passed, skim off the top scum (the brown foam) with a spoon/latte. Remove from heat and add green onions into the stove top pot. You can either server immediately, or wait anywhere from 15 minutes - 2 hours for the juices to really get infused into the ingredients. If you opt to let the juices infuse, make sure to cover so it doesn't get cold! Sprinkle optional Togarashi prior to consuming.