Nikujaga

Ingredients

• 1 1/2 lbfloury potatoes, peeled and cut into large chunks
• 10 1/2 ozbeef sirloin, sliced thinly
• 1onion, cut into thick wedges
• 2carrots, cut into rough chunks
• 2 1/8 cupsdashi stock
• 1/4 cupsoy sauce
• 3 tbspmirin
• 1 tbspsuperfine sugar
• 1 tbspsesame oil
• 2scallions, sliced, to serve

Method

1. 1

   Heat the sesame oil in a heavy pan and cook the sliced beef briefly, just until it changes color.

2. 2

   Add the onion wedges, carrot and potato chunks and turn them through the beef and oil for a couple of minutes.

3. 3

   Pour in the dashi, soy sauce, mirin and sugar, bring to a simmer, then lay a circle of baking paper directly on the surface and cook gently until the potatoes are tender.

4. 4

   Take the paper off and simmer uncovered until only a shallow layer of glossy liquid is left in the base of the pan.

5. 5

   Take it off the heat and leave it for at least ten minutes. Scatter with scallion.

Nutrition per serving