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1
Parboil the shirataki noodles in unsalted water for two minutes. Drain and set aside. This removes the characteristic odour that would otherwise transfer to the broth.
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2
Heat the oil in a wide, heavy pot over medium-high heat. Add the sliced beef in a single layer and stir-fry briefly until the surface is no longer raw and light caramelisation is visible. Do not skip or rush this step — this is where the dish lives or dies; meat added directly to liquid produces a flat, boiled character that no amount of seasoning will correct.
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3
Add the onion wedges to the pot and stir-fry with the meat for one to two minutes until the onion edges begin to soften and turn translucent at the edges.
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4
Add the dashi, soy sauce, mirin, and sugar. Stir once to dissolve the sugar. Add the potato chunks and shirataki noodles. The liquid should barely cover the ingredients — niku-jaga is a nimono, not a soup. Bring to a gentle boil over medium-high heat.
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5
Skim any foam that rises to the surface. Place an otoshibuta (drop lid) directly on the surface of the ingredients. Reduce the heat to a gentle simmer. The drop lid maintains even heat distribution and prevents potato breakage from boiling turbulence — do not stir mechanically during this phase. Simmer until the potatoes are fully tender but hold their shape: a skewer or chopstick should pass through the centre of the largest piece with no resistance but the piece should not collapse.
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6
Remove the drop lid. Add the frozen peas directly to the pot and simmer for no more than one minute — the peas must retain their colour and texture. Remove from heat immediately.
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7
Allow the pot to rest off the heat, uncovered, for at least fifteen minutes before serving. The flavour deepens as the cooling cycle draws the sweet-savoury broth further into the potato. The dish is demonstrably better after a full rest, or the following day reheated gently.