Niku Jaga (Japanese Beef Stew)

Ingredients: (4 servings)

200 g thinly sliced beef,

300 g potatos,
100 g carrot,
1 onion,
1 Package itokonyaku (noodle style konyaku),
3 cups dashi (niban-dashi)
1 Tablespoon sugar,
3 Tablespoons mirin,
1 Tablespoon sake,
5 Tablespoons soysauce,
30 g frozen or canned peas, oil.

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br>Preparation:

Peel potatos and cut in half and then into 6-8

pieces. Soak in water.
Cut carrots into pieces smaller than the potatos.

Cut itokonyaku into a easy to eat size.

Cut peeled onions in half. Slice halves.
Cut beef into 1″ (3 cm) pieces.

How to make:

Heat oil in pan. Lightly brown meat.
Do not cook meat completely. Add onions, carrots, konyaku,potatoes. Continue to fry.
After frying for awhile, add dashi. Skim the scum (aku) that may foam to the top.

Reduce heat. Simmer and add sugar, sake and mirin.

Place otoshibuta in pan. After 5 minutes, add soy sauce. Cook slowly until vegatables are cooked.

After the flavor has steeped in, add peas.

**NOTE: This is not a thick stew as most Americans are

used to. It is also sweeter in taste. (My husband loves this dish… he askes me to make it almost every week!)

This recipe is from the Bob & Angie’s Kitchen Website