Nikujaga, or braised sukiyaki-style beef with potatoes and onions is a recent classic in Japanese cooking, having been created by chefs of the Imperial Japanese Navy in the late 19th century seeking a Japanese version of the beef stews served on British Royal Navy Ships.
Nikujaga, or “meat and potatoes” is high in energy, low on prep time and very tasty. It is a favorite among men, and the most requested meal when they get their choice of “home cooked meals.”
Ingredients: (Serves 4)
- 200g of beef (thinly sliced)
- 1 onion
- 4 potatoes
- 2 tablespoons of salad oil
- 2 tablespoons of sugar
- 2 tablespoons of mirin (cooking sake)
- 3 1/2 tablespoons of soy sauce
- Peel the potatoes and cut into 4-6 pieces. Cut the beef into 5cm slices and the onion into 2cm slices.
- Stir-fry the onion with salad oil in a pan. When it’s slightly cooked, add the beef.
- When the beef is cooked, add the potatoes, sugar, mirin and the soy sauce. Stir once or twice. Then add water until it covers all the ingredients.
- Cover the pot and cook over medium-high heat for 10 minutes. When the potatoes are cooked, it’s ready to be served.