Niku-jaga simmered beef and potatoes
Photographed by Masaharu Shirane
Ingredients (serves 2)
- 2-3 potatoes (300 g)
- 1 onion (200 g)
- 150 g thinly sliced beef
[For the simmering broth]
- water (approx. 300 ml)
- 2 tbsp cane sugar (or ordinary sugar)
- 2 tbsp sake
- 1 tbsp mirin
- 2 tbsp soy sauce
- 50 g edamame beans (boiled, still in pods)
- vegetable oil
Peel the potatoes and cut each into 2–4 pieces. Let sit in water for 5–10 min, then drain.
Cut the onion into six spears, then cut half of those into 5 mm slices against the grain.
Cut the beef into easy-to-eat pieces. Heat a pot and coat with 1 tbsp of vegetable oil, then place it on a moistened cloth. Add the beef and briefly stir, then sauté over medium heat.
Reducing the temperature of the pot before you add the meat helps prevent the meat from sticking to the inner walls.
When the meat changes color, add the onion and potatoes and stir-fry until they are all coated with oil.
Add the water for the simmering broth until tops of the ingredients in the pot are just barely above the surface of the water. Heat over high heat until it just reaches a simmer. Skim off any foam. Reduce heat to medium, cover with a drop lid, and simmer for 3–4 min.
Add the cane sugar and sake and let simmer for 4–5 min to let the sweetness integrate.
Add the mirin and soy sauce and simmer for about 20 min, occasionally ladling some of the simmering broth over top, until the simmering broth has cooked down to about 1/3 its original amount. Remove from heat and let sit for 2–3 min to allow the flavors to meld. Serve sprinkled with edamame beans removed from their pods.
After rolling the omelet several times, occasionally poke holes in the omelet with your cooking chopsticks. This will let air in, helping to give the finished result a light, fluffy texture.