肉じゃが - Nikujaga - Japanese Beef Stew

Nikujaga (肉じゃが) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Thinly sliced beef is the most common meat used, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan.It is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas. Nikujaga is considered comfort food, and many Japanese claim they crave it if they do not eat it for a long period of time

Yield:

Serves 4

Ingredients

1. 1 tablespoon oil
2. 1 pound beef (thinly sliced or cut into bite sized pieces)
3. 1 onion (sliced)
4. 2 cups potatoes (or pumpkin cut into bite sized pieces)
5. 1 carrot (cut into bite sized pieces)
6. 2 cups dashi (or water or beef stock)
7. 3 tablespoons soy
8. 3 tablespoon sugar
9. 2 tablespoon sake
10. 1 tablespoon mirin
11. 1 green onion (sliced)
12. shichimi togarashi to taste (optional)

Directions

1. Heat the oil in a pan.
2. Add the beef and brown on all sides.
3. Add the onion, squash and carrot and saute for 5 minutes.
4. Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.

Notes