Name: Simmered Beef Slices and Vegetables (Niku Jyaga)
Yield: Serves four
Cuisine: Japanese
Ingredients: 30 ml/2 tbsp caster (superfine) sugar; 75 ml/5 tbsp shoyu; 15 ml/1 tbsp sake; 15 ml/1 tbsp mirin; 1 large onion; 15 ml/1 tbsp vegetable oil; 45 ml/3 tbsp frozen peas, defrosted and blanched for 1 minute; 250 g/9 oz beef fillet (or any cut), very thinly sliced; 1 carrot, cut into 5mm/¼in rounds; 450 g/1 lb small potatoes, halved then soaked in water

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This traditional dish, Niku Jyaga, is a typical home-cooked meal and is one of the traditional dishes referred to as “mother’s speciality”. It is a good standby, as it is easy to cook, and there is no need to buy expensive cuts of beef.

Ingredients

250 g/9 oz beef fillet (or any cut), very thinly sliced
1 large onion

Method

Cut the thinly sliced beef slices into 2cm/¾in wide strips, and slice the onion lengthways into 5mm/¼in pieces.
Heat the vegetable oil in a pan and lightly fry the beef and onion slices. When the colour of the meat changes, drain the potatoes and add to the pan.