For ➍1 tbs oil
500 g beef, thinly sliced or cut into bite sized pieces
1 onion, sliced
4 large potatoes, (or 400 g pumpkin), cut into bite sized pieces
1 carrot, cut into bite sized pieces
5 dl dashi (or water or beef stock)*
3 tbs soy sauce
3 tbs sugar
2 tbs sake
1 tbs mirin
1 green onion, sliced
shichimi togarashi** to taste (optional) (or some shredded ginger)
Heat the oil in a pan. Add the beef and brown on all sides.
Add the onion, squash and carrot and sauté for 5 m.
Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender (30-40 m).
Serve immediately.
Add the onion, squash and carrot and sauté for 5 m.
Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender (30-40 m).
Serve immediately.
*Nikujaga is often simmered until most of the liquid has evaporated, but some prefer to have some liquid left.
**Shichimi togarashi is a Japanese condiment that is made from a blend of chillies and other things like sesame seeds, nori, etc.
Try a richer version or a fusion tomato version.
