Recipe of Nikujaga

Ingredients

• 400g thinly sliced beef
• 4 medium potatoes, peeled and cut into chunks
• 2 onions, thinly sliced
• 2 carrots, peeled and sliced into rounds
• 1/2 cup frozen green beans (optional)
• 4 cups dashi stock (or substitute with beef or vegetable broth)
• 1/4 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sugar
• 2 tablespoons sake (Japanese rice wine)
• Vegetable oil for cooking
• Salt to taste

Directions

1. 1

   Heat a tablespoon of vegetable oil in a large pot or deep skillet over medium heat. Add the sliced onions and cook until they become translucent.

2. 2

   Add the thinly sliced beef to the pot and cook until it changes color.

3. 3

   Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Stir well to combine.

4. 4

   Add the potato chunks and carrot slices to the pot. If using green beans, add them as well.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.

6. 6

   Occasionally skim off any foam that forms on the surface.

7. 7

   Taste the broth and adjust the seasoning with salt if needed.

8. 8

   Serve hot in bowls, with each portion of Nikujaga having a good balance of meat, potatoes, and vegetables. Enjoy your delicious Japanese comfort food!