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Nikujaga Beef and Potato Stew

Ingredients

3/4 lb Thin Sliced Beef (sush as Sukiyaki Meat) cut into 2 inch pieces

4 Potatos, peeled, cut into 1 inch chunks

2 Medium Onions, cut in half, sliced

1 Tbsp. Cooking Oil

1 Tbsp. Sake (rice wine)

1 Tbsp. Mirin (sweet cooking rice wine)

3 Tbsp. Sugar

5 Tbsp. Soy Sauce

Garnish:

1/4 cup Frozen Peas, thawed

Preparation

Cut beef, potatoes and onion. Heat oil in pan, add beef and quickly stir fry to seperate the peices, then add the onion and potatoes. Saute approximately 2 minutes. Add water to cover, then add sake, mirin, sugar and soy sauce. Bring to a boil and remove scum that forms. Reduce heat, drop in a cover that is smaller than the pan (drop lid) and continue to cook for 10 to 15 minutes or until potatoes are tender. When sauce is reduced, add peas, remove from heat and serve hot with rice. 

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Uwajimaya