Rich and Flavorful Beef and Potatoes
Niku-jaga is a beloved home-cooked recipe. Generally, beef is used in western Japan, while pork is more common in the east.
Photographed by Shin Ebisu
Calorie count is per serving.
Ingredients (Serves 2)
- 80 g thinly sliced beef round or chuck
- 2 potatoes (240 g)
- 1 onion (240 g)
- 600 ml dashi
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp vegetable oil
- 2 tsp sugar
- 2 tbsp sake
Peel the potatoes and cut into 4 equal pieces. Cut the onion lengthwise in half and then into 6 equal wedges. Cut the beef into easy to eat pieces.
Pour 2 teaspoons of vegetable oil into a frying pan and place over low heat. Stir-fry the onions for about 15 minutes until golden brown.
Meanwhile, pour the dashi into a pot, add the potatoes and place over medium heat. Cover with a drop lid and simmer for 10 to 15 minutes until the potatoes are tender enough to pierce with a bamboo skewer.
Make a well in the center of the fried onions and raise the heat to medium. Fill the well with beef and sprinkle with 2 teaspoons of sugar. Brown the beef, add 2 tablespoons of sake and lightly stir fry with the onions. Turn off the heat.
Browning the beef with sugar results in a mouth-watering aroma of caramelized sugar.
Remove the drop lid from the potatoes and add the beef and onions. Stir in [A] in the order in which the ingredients are listed. Replace the drop lid and simmer for around 8 minutes.
Remove the drop lid and stir up the ingredients from the bottom of the pot. Then raise the heat to medium high and simmer for another 2 to 4 minutes.