Japanese Beef and Potatoes 肉じゃが

Method14 steps · about 30 min

1. 1

   Step 1: Peel and cut the potatoes (5 small) into irregular bite-sized chunks. Round off their sharp corners, then soak in a bowl of water for 10–15 minutes while preparing the other ingredients. Drain before frying.

   Soak cut potatoes while preparing other ingredients · 10 minUses 5 small potatoes (or 350 g) · Water, enough to soak the cut potatoes

2. 2

   Step 2: Peel carrot (1/2 medium) and cut into 4 length wise, then slice it thinly.

   Uses 1/2 medium carrot (or 90 g)

3. 3

   Step 3: Peel and cut onion (1 small) in half then thinly and diagonally.

   Uses 1 small onion (or 130 g)

4. 4

   Step 4: Trim both ends of green beans (10) and cut into small pieces.

   Uses 10 green beans

   
5. 5

   Step 5: Bring 2 litres water to a boil, as specified in the article. Boil the konnyaku (100 g) noodles for a couple of minutes to remove their odour, then drain and set aside; discard this boiling water.

   Pre-boil konnyaku noodles · 2 minUses 100 g Konnyaku noodle · 2 litres water for boiling the konnyaku noodles

   
6. 6

   Step 6: Heat oil (1/2 tbsp) in a pot over medium heat.

   Uses 1/2 tbsp oil

7. 7

   Step 7: Add onion, carrot and potato to cook.

   Uses Heated vegetable oil · Drained soaked potato chunks · Sliced carrot · Sliced onion

8. 8

   Step 8: Once the onion, carrot and potato are coated with oil evenly and the edge of the potato become transparent, add the beef (150 g).

   Uses Oil-coated vegetables · 150 g thinly cut beef (*1)

9. 9

   Step 9: When the beef colour has turned light brown, add the dashi stock (250 ml) and bring to boil.

   Uses Browned thin beef and vegetables · 250 ml Dashi stock (*2)

10. 10

    Step 10: Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top. *4

    Uses Boiling beef, vegetables and dashi

11. 11

    Step 11: Simmer for about 15 minutes to cook until the potato has become soft.

    Simmer potatoes · 15 minUses Skimmed stew under a drop lid

12. 12

    Step 12: Add sake (3 tbsp), mirin (3 tbsp), sugar (3 tbsp) and soy sauce (4 tbsp).

    Uses Stew with tender potatoes · 3 tbsp sake · 3 tbsp mirin · 3 tbsp sugar · 4 tbsp soy sauce

13. 13

    Step 13: Add Konnyaku and green beans and simmer until the sauce reduces a little bit.

    Uses Seasoned beef-potato stew · Drained pre-boiled konnyaku noodles · Trimmed green beans

    
14. 14

    Step 14: When the green beans and other vegetables are cooked, turn off the heat. Let the nikujaga sit for a few minutes before serving, as described in the article.

    Uses Reduced stew with cooked green beans