braised meat & potatoes
- Serves: 4
- Calories: 329 kcal
- Total Time: 30 m
- Prep: 5 m
- Cook: 25 m
- Japanese: Niku-jaga
- 7 ounces thinly sliced beef (veal)
- 2 big onions
- 1 1/3 pounds (4 big or 6 small) potatoes
- 3 tablespoons green peas
Cut the beef into bite-size pieces. Peel the onions and potatoes. Cut the onions into 8 sections. Cut the potatoes into 6 to 8 pieces. Cut the beef into bite-size pieces.
Heat salad oil, saute the beef until the color changes.
Add the onions and fry.
Add the potatoes and fry.
Add the water, sugar, sake, mirin, and 2 tablespoons of the soy sauce.
Cover and boil on high heat. After boiling, reduce the heat, skim off the surface scum.
Bring to boil again and cook until broth is reduced to half. Add remaining soy sauce. Cover again and boil until broth is reduced to one - third. Add green peas and mix.
The taste seeps into the potatoes and beef well. The potatoes will melt in your mouth.
Japanese foods recipes
Int'l. recipes with a Japanese twist