Japanese Nikujaga

• 500 gbeef sirloin, sliced across the grain about 2 mm thick
• 150 gmangetout, trimmed
• 600 gwaxy potatoes, peeled and cut into large chunks
• 2carrots, peeled and cut into chunks on the diagonal
• 2large onions, cut into wedges
• 1 tbspvegetable oil
• 600 mldashi stock, or light chicken stock
• 4 tbspsoy sauce
• 2 tbspcaster sugar
• 3 tbspmirin
• 2 tbspsake
• 1 tbspsesame seeds, toasted
• 1lime, cut into wedges
• Fine salt, to taste
• 600 gsteamed white rice, cooked (optional)
• 4spring onions, thinly sliced (optional)
• Black pepper, to taste

Method

1. 1Pat the sliced beef dry and season lightly with salt and pepper. Heat the vegetable oil in a wide, heavy pot over medium-high heat until it shimmers.
2. 2Sear the thin beef in two batches for about 1 minute each, stirring, then lift onto a plate. It will finish cooking when returned to the hot broth; prolonged simmering would toughen this cut.
3. 3Drop the onion wedges into the same pot and cook for about 3 minutes until softened and just starting to colour at the cut edges. Pour in the sake and let it bubble hard for 1 minute, scraping up the browned fond from the base.
4. 4Add the potatoes, carrots, dashi stock, soy sauce, mirin and sugar. The stock is your break-down liquid here; it carries the sweetness into the potatoes as they cook. Bring to a gentle simmer, cover, and cook over medium heat for 20–25 minutes, until the potatoes are mostly tender and have started to drink in the broth.
5. 5Once the potatoes are tender, add the mangetout and simmer for 2–3 minutes. Return the beef and its juices for a final 1–2 minutes until hot through. The broth should lightly coat the vegetables without drying out.
6. 6Taste the broth before adding salt because the soy sauce and dashi already season it. Add black pepper if needed.
7. 7Ladle into bowls and scatter with the toasted sesame seeds. Add the optional heated cooked rice and sliced spring onions if using. Serve with the listed lime wedges for squeezing.

Per serving

kcal

528

protein

40g

fibre

7.9g

carbs

60.6g

fat

13.7g