Nikujaga – meat and potato stew

4
1 hour 15 minutes

Ingredients

Nikujaga

  • 10 mangetout, blanched
  • 4 potatoes, weighing approximately 750g
  • 2 white onions, cut into wedges
  • 1 carrot
  • 1 tsp oil
  • 400g of beef, thinly sliced
  • 400ml of dashi
  • 4 tbsp of sugar
  • 1/2 tsp salt
  • 4 tbsp of soy sauce
  • 2 tbsp of sake
  • 2 tbsp of mirin
  • spring onions, to decorate

Method

1
To begin, blanch the mangetout in boiling water for 1 minute. Place in a bowl of iced water to stop the cooking process and leave to cool. Drain and cut them diagonally into 2–3 pieces. Reserve
2
Peel and cut the potatoes into quarters and the carrot and white onions into small wedges
3
Slice the beef thinly and into 5mm thick pieces
4
In a large pan, heat the oil at a medium-high temperature and cook the beef until lightly browned
5
Add the potatoes, onions, and carrot and cook for a couple of minutes
6
Pour in the dashi, cover, and cook at a medium heat for about 15 minutes, or until the potatoes are tender. Do not stir
7
In a bowl, mix the sugar, soy sauce, mirin, sake, and salt and add to the pan. Cook for 5–10 minutes longer
8
Remove from the heat and allow to sit for 30 minutes. Add the mangetout, sprinkle with spring onions and serve as it is, or reheated, with rice or noodles