Nikujaga, Morimoto-Style

A homey Japanese stew of thinly sliced beef, potatoes and onions simmered in a sweet soy-dashi broth.

Ingredients

• 12 oz thinly sliced beef (sirloin or chuck)
• 1 lb Yukon gold potatoes, cut into chunks
• 1 large onion, sliced
• 1 carrot, cut into chunks
• 1 tbsp vegetable oil
• 2 cups dashi
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 cup snap peas, blanched
• Sliced scallion, for garnish

Directions

1. Heat the oil in a wide pot and briefly sear the beef just until it loses its raw color, then remove.
2. Add the onion and cook until softened, then add the potatoes and carrot and toss to coat.
3. Pour in the dashi, soy sauce, mirin, sake and sugar, and bring to a simmer.
4. Return the beef to the pot, lay a drop-lid or round of parchment over the surface, and simmer gently until the potatoes are tender, about 25 minutes.
5. Stir in the blanched snap peas during the last few minutes to keep them bright green.
6. Ladle into bowls, garnish with scallion, and serve warm.

Notes

Chef Masaharu Morimoto’s refined version of nikujaga, a classic Japanese comfort dish.