Prep 20 mins
Cook 3 hrs
Nikujaga or nikujyaga is a popular comfort-food dish in Japan. What many people don't realize is that it originated as a Japanese adaptation of Western beef stew. This particular adaptation--my own version--swings back in the direction of its origin by using beef chuck and subjecting it to a long, slow simmer for tenderness and flavor.
- 1 -2 tablespoon vegetable oil, for searing
- 1 lb beef chuck, cut in large cubes
- 1 medium onion, sliced
- 1 inch fresh ginger, peeled and diced
- 2 garlic cloves, minced
- 3 tablespoons sugar
- 3 tablespoons sake or 3 tablespoons sherry wine
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon dark sesame oil
- 2 lbs red potatoes, peeled and cut in chunks
- 1 cup white pearl onion
- 1 cup frozen peas
- 4 -5 cups cooked white rice
- In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic.
- Add a little water to deglaze the pan, then add more water until meat is just covered. Add sugar, sake or sherry, soy sauce, mirin and sesame oil. Bring to a boil, cover and reduce heat to low. Simmer until meat is tender, 1 1/2 to 2 hours.
- Add potatoes and pearl onions. Return to a boil, remove lid and let cook at medium to medium-low heat until nearly all the liquid is absorbed and the potatoes turn a golden color. A few minutes before serving, add peas. Serve over rice.