Niku-Jaga (beef and potatoes)


  • 200g thinly sliced beef or pork
  • 300g onion
  • 600g potatoes
  • 200g carrot
  • 400ml(2cups) dashi stock
  • 60ml(4tbsp) soy sauce
  • 45ml(3tbsp) sake
  • 45g(3tbsp) sugar
  • 45ml(3tbsp) salad oil


1.Cut the potatoes into bite-size pieces, soak them in water and drain. Cut the onion into wedges, carrot into chunks.

2.Heat the salad oil, and add the potatoes, onion and carrot. When they become transparent, add the meet.

3.When the meet begins to change color, add dashi stock and sugar. Turn the heat to high. When it boils, turn the heat to medium and remove the scum.

4.Add soy sauce and sake and stir once.

5.Cover with a lid, simmer and stir occasionally for 15 to 20 minutes until the liquid is almost gone. You can add boiled green beans or snow peas finally.

* The flavor will be better if you allow it to sit a moment after it's done.
* Beef works well in general. But pork is preferred in East-Japan.

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