Nikujaga Japanese stew

Nikujaga is a Japanese stew that translates to "meat and potatoes" It's a classic, comforting dish made by stewing meat, potatoes, onions and sometimes vegetables in a flavourful stock. Nikujaga is type of kimono, a category of Japanese cooking that features savoury, slightly sweet simmered dishes.

1 hour
Medium
Sides
3-4 Servings

Ingredients

150g thinly sliced beef
2 medium potatoes
1 medium carrot
1 medium onion
1 tbsp vegetable oil
200ml dashi/stock
2 tbsp Yutaka Soy Sauce
1 tbsp Yutaka Mirin
1 tbsp Yutaka Cooking Sake
1 tbsp Sugar
A handful of frozen green peas (optional, for garnish)
Fresh coriander or spring onions, finely chopped (optional, for garnish)

Directions

Peel and cut the potatoes into bite-sized pieces. Sliced the carrot into rounds. Thinly slice the onion. Ensure the beef is thinly sliced into small strips.
Heat the vegetable oil in a medium-sized pot over medium heat. Add the sliced onions and saute for about 2-3 minutes until they become translucent.
Add the beef strips to the pot and cook until browned, stirring occasionally.
Add the potatoes and carrots to the pot. Stir everything together and cook for another 2-3 minutes.
Pour in the stock, soy sauce, mirin, sake, and sugar. Stir to combine. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking and ensure even cooking.
Add the frozen green peas (if using) in the last few minutes of cooking. Stir well.
Once vegetables are tender and the broth has slightly thickened, remove from heat. Serve hot in bowls, optionally garnish with chopped coriander or spring onions for a fresh touch.