Nikujaga

Ingredients

Quantities are for one portion.

• 100 mldashi stock
• 15 gsugar
• 1 tbspmirin
• 1onion, thinly sliced
• 200 gpotatoes, peeled and cubed
• 150 gthinly sliced beef (chuck or brisket)
• 20 mlsoy sauce
• 1 tbspsake
• 1carrot, peeled and cubed

Method

1. In a pot, arrange the thinly sliced beef, cubed potatoes, carrots, and sliced onion.
2. Pour the dashi stock over the ingredients. Add the soy sauce, mirin, sake, and sugar to the pot.
3. Bring the liquid to a hard simmer. Skim any foam that rises to the surface for a clear broth.
4. Reduce the heat and cover the pot partially. Simmer slowly until the potatoes and carrots are tender.
5. Carefully stir the stew from the bottom, ensuring the beef and vegetables are coated in the savory liquid.
6. Continue to simmer uncovered until the sauce thickens and reduces, coating the ingredients in a glaze.
7. Serve the stew hot, perhaps with a side of rice.