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The Lunch is Fun site is really taking off. One of New Jersey reader just contacted me about Niku-Jaga. Japanese sweet stew.

Here is my recipe for NIKUJAGA

• 1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
• 1/3 lb. beef, thinly sliced
• 2/3 lb. yellow onions, sliced
• 1 tablespoon vegetable oil
• 400 cc water (about 1 1/2 cups)
• couple of carrots
• handful of frozen peas
• 3 tablespoons sugar
• 3 tablespoons Mirin Cooking sake
• 2 tablespoons sake
• 5 tablespoons soy sauce

Directions:

1. Prepare vegetables:
   potato: peeled and cut into 4 to 5 pieces each
   onion: I cut onion in half (along) then put it down flat side down and cut along in about half inch wide or so? No rings. Lots of strips in fact.
   carrots: peal and cut small
2. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add _half of_ onion and potato. Continue sauteing for 3 minutes. Add water so that potato and meat is just covered,
3. but do not put the source yet, bring it to boil, put it to mid or low head, cover and cook till potato is soft. (20 min. or so?)
4. Then add soy sauce, sugar, mirin, and sake.
5. also add rest of onion, carrots and peas (optional) the room will smell really good at this point. cover and cook mid-low heat again for 10 min or so.

DONE!

This entry was posted on Sunday, June 2nd, 2002 at 06/02/2002 @ 12:00 am and is filed under unsorted postings. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.