Nikujaga

Ingredients

• 400 g boneless beef (sirloin or tenderloin), sliced very thinly against the grain
• 600 g potatoes, peeled and cut into large chunks
• 2 medium onions, cut into thin wedges
• 2 medium carrots, cut into thick chunks on the diagonal
• 1 tbsp neutral oil
• 500 ml hot water
• 1 tsp instant dashi granules
• 3 tbsp Japanese soy sauce
• 2½ tbsp sugar
• 50 g frozen peas or blanched green beans, for garnish
• 1 tsp fresh ginger, finely grated (optional)

Instructions

1. Rinse the cut potatoes in cold water for a minute to remove surface starch, then drain. Whisk the dashi granules into the hot water and set aside.
2. Heat the oil in the pot over medium heat. Add the onions and cook, stirring, for 3 minutes until they soften and turn translucent.
3. Add the beef, separating the slices as they go in. Stir for 1–2 minutes until most of the pink has gone.
4. Add the potatoes and carrots and stir for 1 minute to coat them in the beef juices. Pour in the dashi water, add the ginger if using, and bring to a boil.
5. Skim off the grey foam that rises to the surface. Stir in the sugar and half the soy sauce.
6. Cover loosely with the lid, turn the heat to medium-low and simmer for 15 minutes, stirring gently once or twice so the potatoes cook evenly.
7. Add the remaining soy sauce and the peas. Simmer uncovered for 5 minutes, until the potatoes are tender when pierced with a knife and the broth has reduced by about a third.
8. Turn off the heat, cover and rest for 10 minutes so the potatoes absorb the broth. Serve warm with some of the liquid spooned over.

Tips

• Ask the butcher to slice the beef paper-thin, or freeze it for about 30 minutes before slicing at home so it cuts cleanly.
• Use waxy or all-purpose potatoes and cut them in large chunks. Small pieces break down and cloud the broth.
• Do not stir hard once the potatoes soften. Gentle folding keeps the pieces whole.
• The stew tastes better after resting, as the flavour settles into the vegetables.