Japanese•comfort
Nikujaga (meat and potato stew)
Japanese stewed beef and potato
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 snow peas (cooked)
- 4-5 potatoes
- 2 onions
- 1 carrot
- 1 tsp oil
- 1/2 lb beef (thinly sliced)
- 1 cup water
- 4 Tbsp sugar
- 1/2 tsp salt
- 4 Tbsp soy sauce
- 2 Tbsp Sake
- 2 Tbsp Mirin
Instructions
- 1
Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
- 2
Peel and cut a potato into about 4-8 pieces depending on size of a potato, a onion into 8 pieces, and a carrot into small wedges.
- 3
Cut thin beef into 2" width pieces.
- 4
In a large pot, heat oil at medium high temperature and cook beef until the color changes.
- 5
Add potatoes, onions, and carrot and cook for a minute.
- 6
Add water, cover, and cook it at medium heat about 20 minutes or until potatoes get tender.
- 7
Season with sugar, soy sauce, Mirin, Sake, and salt. Cook 15 minutes longer.
- 8
Remove from heat and let it sit for 30 minutes. Then add snow peas.
- 9
Serve as is or reheat.