Niku Jaga
(Beef and Potatoes)

In Japan, every home has its own
recipe for "Niku Jaga." I learned this
from my mom.


4 Servings


This may be halved...my family eat too much...
2 tablespoons ... vegetable oil
1 1/2 lbs. ... beef chuck roast, thinly sliced
2 lbs. ... potatoes, peeled and cut into bite size
2 ... onions, cut lengthwise into 1/2 inch slices
1 ... carrot, sliced 1/4 inch thick
4 cups ... dashi stock or water
3 to 4 tablespoons ... sugar
5 tablespoons ... sake or dry sherry
4 tablespoons ... mirin (sweet sake) (optional)
5 to 6 tablespoons ... soy sauce
2 tablespoons ... boiled green peas



1. In a large saucepan, over high heat, stir-fry beef until it
changes color; add potatoes, onions and carrots, cook
about 1 minute. Add dashi stock or water and cook until
boiled.

2. Skim fat and residue off the water; add sugar, sake and
mirin, cook 4 to 5 minutes. Add soy sauce and reduce
heat to medium low. Cook until most of water is evaporated,
stirring occasionally, about 20 to 30 minutes.

3. Transfer to a large serving bowl and sprinkle peas on top.

---