Nikujaga [0000131]

Ingredients:

1 lb thinly sliced gluten-free beef (or substitute with tofu for a vegetarian version)
4 large potatoes, peeled and sliced
2 large carrots, peeled and sliced
1 onion, thinly sliced
1 cup gluten-free shirataki or rice noodles
1 cup green beans, cut into bite-sized pieces
4 cups gluten-free dashi (Japanese broth)
1/2 cup gluten-free soy sauce
1/4 cup gluten-free mirin (Japanese sweet rice wine)
2 tablespoons gluten-free vegetable oil
1 tablespoon sugar
Salt and pepper to taste
Chopped green onions for garnish

Steps:

In a large pot, heat vegetable oil over medium heat. Add sliced beef (or tofu) and cook until browned.
Add sliced potatoes, carrots, and onions to the pot. Cook for a few minutes until vegetables are slightly softened.
Pour in gluten-free dashi, soy sauce, mirin, and sugar. Bring to a boil, then reduce heat to simmer.
Add shirataki or rice noodles, green beans, salt, and pepper. Continue simmering until all ingredients are tender.
Adjust the seasoning to taste, adding more soy sauce or mirin if desired.
Serve Nikujaga hot, garnished with chopped green onions.

Enjoy this comforting and gluten-free Japanese stew!