Nikujaga - Japanese Beef and Potatoes

• Meat

  • 200 g Beef, thinly cut

• Produce

  • 1 Carrot, medium
  • 10 Green beans
  • 1 Onion
  • 3 White potatoes

• Canned Goods

  • 2 tsp Dashi, powder

• Condiments

  • 2 tbsp Mirin
  • 3 tbsp Soy sauce

• Baking & Spices

  • 3 tbsp Sugar

• Beer, Wine & Liquor

  • 2 tbsp Sake

• Liquids

  • 200 ml Water

Found on chopstickchronicles.com

Description

Ingredients

• 200 g thinly cut beef
• 3 white potatoes (chopped)
• 1 medium carrot (sliced)
• 1 onion (diagonally cut)
• 10 green beans (boiled and cut in half)
• 200 ml water
• 2 tbsp sake
• 2 tbsp mirin
• 3 tbsp sugar
• 3 tbsp soy sauce
• 2 tsp dashi powder

Directions

• Boil the green beans then set aside once done.
• Cut the meat into approx. 5 cm strips and chop all the vegetables.
• Heat a little olive oil in a large sauce pan and fry the meat over medium heat.
• Once the meat is half cooked, add the potatoes and carrot.
• Cook for a bit then add the onion.
• Add the water and all the remaining ingredients (except for the green beans), mix and bring to boil.
• Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top.
• Continue to cook over low heat for about 15 minutes.
• Add the green beans and serve!