Nikujaga Meat and Potato Stew

Ease:: Medium
Serves:: 4
Prep time:: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes

This nikujaga recipe is made by adding sukiyaki beef, potato, and other root vegetables to a dashi soup stock and letting it stew. Easy and warming.

Ingredients

150g sukiyaki beef

450g potato

1 onion

150g carrots

480ml water

2 tbsp cooking sake

1 tsp dashi stock

1 tbsp sugar

1 tbsp mirin

2 tbsp soy sauce

vegetable oil

4 servings Japanese rice

Method

Cut the ingredients: Start by cutting up 150g beef slices and 1 onion into thin slices. Peel 150g carrots and 450g potatoes and then chop into bite-size pieces.

Stir fry the vegetables: Warm some vegetable oil in a frying pan, then add the onions cook over a medium heat for a few moments before adding the meat and letting it cook. After that, add in the potatoes and carrots.

Add 480ml water, 2 tsp cooking sake and 1 tsp dashi stock: Bring to the boil, skim off any scum that forms, then cover and cook over a low heat for 10 minutes, simmering.

Add 1 tbsp sugar and 1 tbsp mirin: Cook for a further 5 minutes.

Add 2 tbsp soy sauce: Simmer for a further 5 minutes without the lid.

Serve and enjoy: Continue to simmer until the liquid is reduced, then your nikujaga is ready to enjoy. Serve with freshly boiled white rice.