Quick tomato nikujaga

For ➍
2 ts vegetable oil
2 tbs sugar
300 g beef, sliced thinly
360 g potatoes (8 small potatoes, peeled & cut in half)
230 g tomatoes (2 medium tomatoes, cut into wedges)
220 g onion (1 small onion, sliced)
200 g shirataki noodles, drained, rinsed , chopped
170 g carrots (1 large carrot, cut into large pieces)
20 cl sake
5 cl soy sauce
80 g snap peas, sliced in half

Heat a pan large enough for all of the ingredients over medium high-heat until hot. Add the oil and sugar and swirl to coat. Add the beef and stir-fry until the beef is mostly cooked. Add the potatoes, tomatoes, onion, shirataki noodles, carrots, sake, and soy sauce. Bring to a boil. Partially cover with a lid and turn down the heat to maintain a gentle simmer. Cook until the vegetables and meat are tender, about 50 m.
Add the snap peas and cover and steam until they are bright green.

The traditional way to make nikujaga is to simmer beef, potatoes, onions and carrots in dashi, a type of Japanese soup stock. It gives the dish the signature Japanese flavor with an intense umami and a mild smoky flavor from the dried bonito. Replace with tomato & sake. Or make an easy version.

Easy nikujaga (Japanese beef & potato stew)

For ➍
1 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.

*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.

Rich nikujaga (Japanese beef & potato stew)

For ➍
2 ts vegetable oil
200 g beef sliced thin (shortribs work great)
1 onion, in thick slices
4 yukon gold potatoes, cut into large chunks
1 carrot, cut into large pieces
4 fresh shiitake mushrooms, stems removed & quartered
1 dl sake
4 dl dashi (or low sodium beef stock)
2 tbs sugar
½ ts salt
3 tbs soy sauce
100 g shirataki noodles, drained & rinsed
75 g green beans, trimmed

Heat a heavy bottomed pot over medium-high heat until hot. Add the oil.Stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
Add the onions and fry until translucent. Add the potatoes, carrots and shiitake mushrooms and continue stir-frying for about 3 m.
Add the sake and bring to a boil until you stop smelling alcohol (1-2 m). Add the dashi, sugar, salt, soy sauce and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 m, or until the meat is tender and the carrots and potatoes are very soft.
Add the green beans and cook uncovered until they are cooked through.
Serve immediately, or refrigerate overnight to allow the flavors to develop.

Nikujaga was invented by cooks of the Japanese navy, at the end of the 19th century,inspired by the beef stews of the British navy. It is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. Nikujaga can be made with different ingredients, and different kind of meats.
Try a simple version or a fusion tomato version.