Nikujaga

INGREDIENTS

• 400g Beef Lean 5% Fat Cut Pieces
• 600g Potato
• 2 Onion
• 200g Carrot
• 200g Konjac Noodle
• 3 tbsp Cooking Oil
• 4 tbsp Soy Sauce
• 2 tbsp Sake
• 2 tbsp Mirin
• 2 tsp Sugar
• 600ml Dashi

STEPS

1. 1

   Prepare all ingredients. Peel and cut 600g of potato into large bite-size chunks, cut 200g of carrot into thick chunks, and cut 2 onions into wedges. Rinse 200g of konjac noodle (briefly boiled first if the package directs), drain, and cut into manageable lengths. Keep the raw beef on a separate board and plate from ready-to-eat food.

2. 2

   Heat 3 tbsp of cooking oil in a heavy saucepan over medium heat. Add 2 onions (wedged) and the beef, then stir-fry for 3 to 4 minutes, until the onion begins to soften and the beef is lightly browned on the outside.

   ⏱ 3 min

3. 3

   Add 600g of potato (chunked), 200g of carrot (chunked), and 200g of konjac noodle (drained). Pour in 600ml of dashi, 2 tbsp of sake, and 2 tbsp of mirin, then add 2 tsp of sugar and bring the liquid to a boil.

   ⏱ 2 min

4. 4

   Skim off any foam, reduce the heat to low, cover with a drop lid or a piece of baking paper, and simmer for 25 minutes. Turn the ingredients gently once or twice, keeping them mostly submerged.

   ⏱ 25 min

5. 5

   Remove the cover and add 4 tbsp of soy sauce. Simmer uncovered for 8 to 10 minutes, occasionally shaking the pan gently, until the potatoes and carrots are tender and the broth has reduced slightly. The beef should have no pink remaining in the center.

   ⏱ 8 min

6. 6

   Turn off the heat and let the nikujaga stand for 5 minutes so the seasoning settles into the vegetables. Serve hot, using a clean serving spoon, and wash the raw-beef preparation board, plate, knife, and hands with hot soapy water.

   ⏱ 5 min