Nikujaga

• 2 lb boneless beef chuck roast cut into large chunks
• 4 medium potatoes, peeled and quartered
• 3 medium carrots, peeled and chopped on bias in 2-3” pieces
• 1 yellow onion, diced
• 1 oz dried shiitake mushrooms, rinsed
• 1 cup water
• 1/2 cup sake
• 1/3 cup low sodium soy sauce
• 1/4 cup sugar
• 2 Tbsp mirin
• 2 Tbsp fish sauce
• 1 Tbsp ginger root
• 1/2 tsp kosher salt
• 1/4 cup minced scallions
• chili oil (optional)

Combine all ingredients and cook in slow cooker for 3-4 hours on high or 7-8 hours on low. Pull potatoes and meat apart with two forks before serving.

##Nutrition

Calories	434
Total fat	7 g
Sat fat	2 g
Cholesterol	67 mg
Sodium	1251 mg
Carbohydrates	48 g
Fiber	4 g
Protein	39 g