Pan-Seared Nikujaga with Soy Mirin Glaze

Method

1. Bloom sesame oil in a little oil until aromatic to build the base.

2. Stir in scallions and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the nikujaga simmer until tender and the flavors meld.

5. Finish with udon noodles, check the seasoning, and serve over rice or bread.