Nikujaga (Japanese Simmered Beef and Potatoes)

Ingredients

Contains soy, gluten, fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Prepare the vegetables: peel and chunk the potatoes, cut onion into wedges, and slice the carrot.

   10 min
2. 2

   Pat the beef dry and, if slices are large, cut into 3–4 cm lengths.

   2 min
3. 3

   Heat the oil in a wide, heavy-bottomed pot over medium heat until shimmering.

   1 min
4. 4

   Add the beef and quickly brown it, stirring, just until the pink is mostly gone; remove beef to a plate.

   3 min
5. 5

   Add the onion and carrot to the same pot and sauté until the onion softens and begins to color, about 3–4 minutes.

   4 min
6. 6

   Return the beef to the pot and add the potato chunks, then pour in the 600 ml water and sprinkle in the dashi granules (or add the kombu-infused water).

7. 7

   Bring the pot to a gentle boil over high heat, skim any foam or scum off the surface with a spoon, then reduce heat to a low simmer.

   5 min
8. 8

   Stir in the sugar, mirin, sake and soy sauce, making sure the potatoes are mostly submerged; cover with a drop-lid (or a piece of foil) or a loose lid.

9. 9

   Simmer gently until potatoes are tender and most liquid has reduced to a glossy sauce, about 20–25 minutes.

   25 min
10. 10

    Remove the lid and, if needed, increase heat briefly to reduce and thicken the sauce to coat the vegetables and meat; taste and adjust seasoning with salt or a little more soy sauce.

    3 min
11. 11

    Stir in the thawed peas and cook 1–2 minutes just to warm through, then turn off the heat.

    2 min
12. 12

    Serve the nikujaga in bowls topped with sliced scallion if using.