Niku-jyaga (Japanese simmered beef and potatoes)

[torakris]

Niku-jyaga (Japanese simmered beef and potatoes)

Serves 4 as Main Dish.

Niku-jyaga is probably one of the best loved homestyle dishes in Japan (OK second to Japanese style curry rice).

Meat and potatoes at one of their best.

try to get your beef at a Japanese market and get it as thin as possible (shabu shabu cut, sukiyaki cut, or usu-kiri), you want some that also has a decent amount of marbling, or it will be tough.

• 2 lb potatoes, cut into large bite size pieces
  
• 1 lb thinly sliced beef, cut into large bite size pieces (see intro)
  
• 1 large onion, thinly sliced
  
• 1-1/2 T sesame oil
  
• 5 T soy sauce
  
• 2 T sugar
  
• 3 T mirin
  

1. In a large (12") frypan heat the seame oil over med-high heat, add the onion and stir until just starting to wilt. Add the beef add cooking, stirring, untl it just loses its color.

2. Add the soy, sugar and mirin, bring to a boil then add the potatoes, stir a couple of times, then add enough water to come a little more then half way up the potatoes. tirn the heat to high and cover, stirring frequently.

3. When the potatoes are just tender remove the lid, boiling down til there is almost no liquid left, adding an extra splash of soy if you want. (I like it heavy on the soy!)

Serve hot or at room temperature or anywhere in between.

3

Keywords: Main Dish, Dinner, Easy, Japanese, Beef, Potatoes, eGCI

( RG340 )