Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Niku-Jaga (Japanese Beef Stew)

Recipe from: Diana Hamilton

about 10 ounces thinly sliced raw beef, cut in 1 to 1 ½ inch squares
4 medium white potatoes, about 1 pound, peeled and diced large, 1 ½ to 2 inches
1-2 onions, peeled and cut in thin semicircles
4 teaspoon vegetable oil, divided
⅔ cup water
¼ cup sake or dry white wine
2 tablespoon sugar
3 tablespoon soy sauce (preferably Japanese type like Kikkoman)

Sauté beef in 2 teaspoon oil for 2 min until brown, then remove it and any broth to a bowl. Add 2 teaspoon more oil to the pot along with onions and potatoes, and sauté 2 min until onion slices get separated . Add water, sake and sugar, bring to boil and cook loosely covered until potatoes are half done, about 15 min. Add soy sauce and beef with its broth, bring to boil again and cook loosely covered until potatoes are quite tender, about 15 min. Serve hot.

Alcohol will pretty much evaporate during cooking. But if you do leave out the sake, I suggest adding approximately ½ to 1 teaspoon fresh ginger juice along with the soy sauce to give extra flavor.

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