Nikujaga (beef and potato stew)
Ingredients:
1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
1/3 lb. beef, thinly sliced
2/3 lb. yellow onions, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine
Cooking time: 40 minutes
Servings: 4
Preparation
Directions
Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.
