Braised Beef and New Potatoes

Name: Braised Beef and New Potatoes (Shinjaga to Gyuniku no Nikomi)
Cuisine: Japanese
Ingredients: 10 ounces beef sirloin, sliced thin across the grain; 3 tablespoons vegetable oil; 2 medium onions, one cut into thin disks and one into thin wedges; 1 pound small new potatoes; 1 tablespoon sesame oil; 1 cup dashi (fish stock), preferably, or water; 1 cup dashi (fish stock), preferably, or water; 1 cup dashi (fish stock), preferably, or water; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 2 tablespoons sugar; ¼ cup shoyu (soy sauce); ¼ cup shoyu (soy sauce); ⅓ to ½ cup fresh or frozen green peas; ⅓ to ½ cup fresh or frozen green peas

Shinjaga to Gyuniku no Nikomi

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is a version of the popular home-style dish called niku-jaga, meat and potato, in which beef, potato, and onion are cooked together until the three flavors completely mingle.

Ingredients

10 ounces beef sirloin, sliced thin across the grain
3 tablespoons vegetable oil
2

Asia
Japan
Main course
Stew

Method

In a bowl, combine the beef, 1 tablespoon of the vegetable oil, and the onion disks. Marinate the beef for 30 minutes.

While the beef marinates, cook the potatoes in a large pot of boiling water for 8 minutes or until they are cooked through but still firm. Drain the potatoes, wipe them with a paper towel, and set them aside.

Heat a skillet and add the remaining 2 tablespoons ve