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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Nikujaga or nikujyaga is a popular comfort-food dish in Japan. What many people don't realize is that it originated as a Japanese adaptation of Western beef stew. This particular adaptation-my own version-swings back in the direction of its origin by using beef chuck and subjecting it to a long, slow simmer for tenderness and flavor. Ingredients:
1 -2 tablespoon vegetable oil, for searing |
1 lb beef chuck, cut in large cubes |
1 medium onion, sliced |
1 inch fresh ginger, peeled and diced |
2 garlic cloves, minced |
water |
3 tablespoons sugar |
3 tablespoons sake or 3 tablespoons sherry wine |
3 tablespoons soy sauce |
1 tablespoon mirin |
1 teaspoon dark sesame oil |
2 lbs red potatoes, peeled and cut in chunks |
1 cup white pearl onion |
1 cup frozen peas |
4 -5 cups cooked white rice |
Directions:
1. In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic.
2. Add a little water to deglaze the pan, then add more water until meat is just covered. Add sugar, sake or sherry, soy sauce, mirin and sesame oil. Bring to a boil, cover and reduce heat to low. Simmer until meat is tender, 1 1/2 to 2 hours.
3. Add potatoes and pearl onions. Return to a boil, remove lid and let cook at medium to medium-low heat until nearly all the liquid is absorbed and the potatoes turn a golden color. A few minutes before serving, add peas. Serve over rice.
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