Nikujaga — Simmered Thin-Sliced Beef & Potatoes

Ingredients

• 12 oz thinly sliced Thin-Sliced Beef
• 1½ lb waxy potatoes, in large chunks
• 2 onions, in thick wedges
• 1 carrot, roll-cut
• 2 cups dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1½ tbsp sugar
• 1 tbsp neutral oil
• 1 cup Snow Peas, blanched

Method

1. Soak the potato chunks in cold water 5 minutes and drain — rinsing off surface starch keeps the broth clear.
2. Brown the Thin-Sliced Beef in the oil in a wide pot just until it loses its raw color, then add the onions and cook 2 minutes.
3. Add the potatoes, carrot, dashi, sake, and sugar. Bring to a simmer and skim, then lay a piece of parchment directly on the surface as a drop lid.
4. Simmer 12 minutes, then add the soy sauce and mirin and continue 12–15 minutes until a skewer slides into the potatoes easily and the liquid has reduced to a shallow, glossy pool.
5. Let it sit off the heat 10 minutes — nikujaga tastes better as it cools and reabsorbs the broth. Scatter Snow Peas over the top and serve with rice.