Soy Seasoned Beef And Potatoes[Nikujaga] -

Soy Seasoned Beef And Potatoes
[Nikujaga]

Ingredients

12 ounces (340 g) boneless beef sirloin
1 pound (450 g) potatoes (about 4 medium)
1 quart (1l) water
2 medium onions
1 inch (2.5cm) cube pared, fresh ginger root
5 teaspoons (25ml) vegetable oil
3 tablespoons (45ml) sake
2 tablespoons (30ml) sugar
3 tablespoons (45ml) soy sauce

Details

Serves: 4

Method

1. Cut beef across the grain into 1/16 to ⅛ inch (2 to 3mm) thick slices. Cut each slice into 1½ inch (4cm) lengths. Pare potatoes and cut into quarters; cut quarters crosswise into 1 inch (2.5cm) pieces. Place potatoes in 3 cups (750ml) water in large bowl; soak 5 minutes. Drain.


2. Cut onions lengthwise in half; cut halves crosswise into ⅛ inch (3mm) thick slices. Cut ginger into 1/16 inch (2mm) thick slices; stack slices and cut into 1/16 inch (2mm) wide strips. Reserve ginger.


3. Heat 2 teaspoons (10ml) oil in heavy, 3 quart (3l) saucepan over medium-high heat. Add beef; sauté, stirring occasionally, just until brown, about 2 minutes. Remove from pan; reserve.


4. Add remaining 3 teaspoons (15ml) oil to pan; heat over medium-high heat until hot. Add onions and potatoes; sauté, stirring constantly to coat well with oil, about 2 minutes.


5. Add remaining 1 cup (250ml) water, the sake and sugar to pan; heat to boiling. Reduce heat to medium; boil gently 10 minutes. Add soy sauce and beef to pan; boil gently until potatoes are tender, 10 to 15 minutes. Serve immediately, with cooking liquid, garnished with ginger strips.

Note:- To facilitate slicing, freeze meat until firm but not frozen, 30 to 40 minutes. Cutting meat into very thin slices may take a bit of practice; have butcher slice meat, if desired.

Related food category:

• Beef and Pork