Japanese Nikujaga (Potato and Pork Stew)

Steps

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1. 1
   Peel potatoes and remove any eyes. Cut into small chunks and soak in water for about 5 minutes.
   ▶ ≈0:00
2. 2
   Slice the onion thinly.
   ▶ ≈0:16
3. 3
   Peel carrot and cut into small chunks, slightly smaller than the potato pieces.
   ▶ ≈0:22
4. 4
   Remove the strings from snow peas by folding them at a right angle and gently pulling.
   ▶ ≈0:32
5. 5
   Cut konjac noodles into roughly 3 cm segments.
   ▶ ≈0:39
6. 6
   Cut pork belly into 3–4 cm wide pieces.
   ▶ ≈0:46
7. 7
   Transfer drained potatoes to a microwave-safe bowl. Add carrot, onion, and konjac noodles in order. Separate and add pork belly pieces one by one.
   ▶ ≈0:54
8. 8
   Pour soy sauce, mirin, sake, and sugar over the ingredients and mix well.
   ▶ ≈1:07
9. 9
   Cover loosely with plastic wrap and microwave at 600W for 15 minutes.
   ▶ ≈1:18
10. 10
    Remove from microwave, stir well, and arrange snow peas on top.
    ▶ ≈1:28
11. 11
    Cover loosely again and microwave at 600W for another 2 minutes.
    ▶ ≈1:35
12. 12
    Remove plastic wrap, stir well, then cover tightly with fresh plastic wrap. Let rest for 20–30 minutes to allow flavors to fully absorb.
    ▶ ≈1:42