Nikujaga / Japanese Beef and Potato Stew

By mahto

Ingredients

• 10 snow peas, cooked
• 4-5 potatoes
• 2 onions
• 1 carrot
• 1 tsp oil
• 1/2 lb beef, thinly sliced
• 1 c water
• 4 Tbsp sugar
• 1/2 tsp salt
• 4 Tbsp soy sauce
• 2 Tbsp Sake
• 2 Tbsp Mirin

Details

Servings 1
Adapted from importfood.com

Preparation

Step 1

1.Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
2.Peel and cut a potato into about 4-8 pieces depending on size of a potato, a onion into 8 pieces, and a carrot into small wedges.
3.Cut thin beef into 2" width pieces.
4.In a large pot, heat oil at medium high temperature and cook beef until the color changes.
5.Add potatoes, onions, and carrot and cook for a minute.
6.Add water, cover, and cook it at medium heat about 20 minutes or until potatoes get tender.
7.Season with sugar, soy sauce, Mirin, Sake, and salt. Cook 15 minutes longer.
8.Remove from heat and let it sit for 30 minutes. Then add snow peas.
9.Serve as is or reheat.