Total Time
3hrs 20mins
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.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic.
  2. 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.
  3. 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.

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