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Japanese Beef Stew (Niku-Jaga)
The alcohol will evaporate during cooking - but can be replaced by fresh ginger for a non-alcoholic version.
Serves: 4
Added By: 
Karen
Ingredients
about 10 oz thinly sliced raw beef, cut in 1-1.5" squares
4 medium white potatoes (~1 lb), peeled and diced large (1.5-2")
1-2 onions, peeled and cut in thin semicircles
4 tsp vegetable oil, divided
2/3 cup water
1/4 cup sake or dry white wine
2 Tbsp sugar
3 Tbsp soy sauce
Method
- Saute beef in 2 tsp oil for 2 min until brown, then remove it and any broth to a bowl. Add 2 tsp more oil to the pot along with onions and potatoes, and saute 2 min until onion slices get separated.
- Add water, sake and sugar, bring to boil and cook loosely covered until potatoes are half done (~15 min). Add soy sauce and beef with its broth, bring to boil again and cook loosely covered until potatoes are quite tender (~15 min).
- Serve hot.
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