Nikujaga (Meat and Potatoes Stew) Recipe-
(Serves 4 to 6)
- 15-20 snow peas
- 4-5 medium small potatoes
- 2 onions
- 1 large carrot
- 1 tsp. oil
- 1/2 lb. stewing beef, thinly sliced
- 1 cup water
- 4 Tbsp. sugar
- 1/2 tsp salt
- 4 tbsp. soy sauce
- 2 tbsp. cooking sake
- 2 Tbsp. Mirin
- Good quality sake, for meal accompanying drinks (optional, of course, but if you are doing the traditional and authentic Japanese Nikujaga meal ethnic experience, hey – you just have to have some sake, okay?)
- Put the snow peas in boiling water and cook for only one minute. Let cool, and diagonally cut them into 2-3 pieces each.
- Peel the potatoes and cut into about 4-8 pieces (depending on size); peel and chop the onions into 8 pieces, and then peel and chop the carrot into ½” to ¾” chunks.
- Chop the beef into 1-1/2″ square chunks.
- Heat up the oil at medium high temperature in a large pot, add in the beef and cook until the chunks are nice and browned.
- Now add in the carrots, onions, and potatoes, and cook for one more minute.
- Next add in the water, put a tight fitting lid on the pot, and let the ingredients cook, keeping the heat at medium high, for about 20 to 25 minutes—until your potatoes are tenderized all the way through.
- Now season the mix with soy sauce, sake, sugar, and salt. Allow the seasoned ingredients to cook for an additional 15 minutes.
- Turn the burner off, remove the pot, and allow it to sit for 30 minutes, then add snow peas and mix them into the rest of the ingredients well.
- You are done! Serve your Nikujaga with some good quality hot sake, and enjoy.