Niku Jaga (Beef And Potato Stew)
Ingredients:
1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
⅓ lb. beef, thinly sliced
⅔ lb. yellow onions, sliced (about ⅓ inch wide)
1 tablespoon vegetable oil
400 cc water (about 1½ cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine
Instructions:
Makes 4 servings.
Ofukuro no aji—meaning Mom’s comfort food in Japanese: This is a typical Japanese dish served at dinner.
Origin of recipe: Compliments of Motoko Kiuchi Binger to be included in the family cookbook.
1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
⅓ lb. beef, thinly sliced
⅔ lb. yellow onions, sliced (about ⅓ inch wide)
1 tablespoon vegetable oil
400 cc water (about 1½ cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine
Instructions:
- Heat a deep pan and add oil and beef.
- Saute for a couple of minutes, then add onion and potato.
- Continue sauteing for 3 minutes.
- Add water, soy sauce, brown sugar, and sake or wine.
- Bring to a simmer half covered.
- Cook for about 20 to 30 minutes until potatoes are done.
Makes 4 servings.
Ofukuro no aji—meaning Mom’s comfort food in Japanese: This is a typical Japanese dish served at dinner.
Origin of recipe: Compliments of Motoko Kiuchi Binger to be included in the family cookbook.