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"Nikujaga" Beef and Potato Stew

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Ingredients (Serves 4)
200g/ 7oz thinly sliced beef
2 onions
4 potatoes (large)
2 cups/ 400ml dashi stock
5 tbsp soy sauce
2 tbsp mirin
3-4 tbsp sugar
1 tbsp sake
Vegetable oil

1 Peel the potatoes and cut each into six pieces. Soak them in water for 5-6 minutes and drain them well. Peel the onions and cut them into six half moon-shaped pieces. Cut the beef into bite-size pieces.

2 Heat the oil on medium in the frying pan. Add the potatoes and saute until the edges are translucent. Add the onions and beef and saute.

3 Add the dashi stock, soy sauce, mirin, sugar and sake and simmer. Skim the surface of the broth occasionally. Put the drop lid on and simmer. Turn off the heat when the potatoes are soft. Let this stand.

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