Nikujaga

RecipenKitchen Recipe 50 min · Serves 4 · Japanese

Why make it A Japanese home-style stew of thinly sliced beef, potatoes, onion and carrot simmered in a gently sweet soy broth. It is comforting, easy on the budget and ready in under an hour.

You’ll need

Serves 4 400 g boneless beef (sirloin or tenderloin), sliced very th… 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 + 3 more in the full recipe

1 Step 1 of 8 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 Step 2 of 8 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 Step 3 of 8 Add the beef, separating the slices as they go in. Stir for 1–2 minutes until most of the pink has gone.

4 Step 4 of 8 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 Step 5 of 8 Skim off the grey foam that rises to the surface. Stir in the sugar and half the soy sauce. The last 3 steps are in the full recipe.

Cook’s tip Ask the butcher to slice the beef paper-thin, or freeze it for about 30 minutes before slicing at home so it cuts cleanly.

Nikujaga

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