niku-jaga (japanese beef stew)
(1 rating)
My husband and I hosted many foreign students over the years. We always loved to have them cook for us. It gave them a chance to share their culture and for us to take a culinary trip without leaving home. A favorite of ours in Niku-Jaga which Naoki Sekiya made for us. We have remained in contact with Naoki for over 20 years.
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(1 rating)
Ingredients For niku-jaga (japanese beef stew)
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3/4 lbthinly sliced raw beef, cut into 1 1/2 inch squares
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4 mdwhite potatoes, peeled, in large cubes
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2 mdonions, peeled, and cut into this semicircles
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4 tspcanola oil
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2/3 cwater
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1/4 csake or dry white wine
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2 Tbspsugar
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3 Tbspsoy sauce
How To Make niku-jaga (japanese beef stew)
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1Saute` beef in 2 teaspoons oil for 2 minutes or until browned, then remove from pan along with any meat juices.
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2Add 2 teaspoons more oil to pan along with the potatoes and onions; saute` 2 minutes until onions get separated.
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3Add water, sake, and sugar. Bring to a boil and cook loosely covered until potatoes re half done. Add soy sauce and the beef along with any juices; bring to a boil again and cook loosely covered until potatoes are quite tender (15 minutes). Serve hot.
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4I suggest if you do not use Sake you add 1/2 teaspoon fresh ginger along with the soy sauce to give it extra flavor.
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