Nikujaga
Serves 4
Ingredients
Method
200 g. Thinly Sliced Beef
4 Potatoes, Cut into Chunks
2 Carrots, Cut into Chunks
1 Onion, Sliced
60 ml. Soy Sauce
60 ml. Mirin
2 tbsp. Sugar
800 ml. Dashi Broth
1 tbsp. Vegetable Oil
In a large pot, heat the oil and cook the beef until it's no longer pink.
Add the potatoes, carrots, and onion, and stir to combine.
Add the soy sauce, mirin, sugar, and dashi broth, and bring to a simmer.
Cover the pot and simmer for about 30 minutes, or until the vegetables are tender.
Serve the nikujaga hot, with some of the broth.