Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. But Nikujaga is a popular meal especially at home. It is a typical “mother’s taste” meal. The taste of Nikujaga may surprise you because of the ingredients sugar and soya sauce, and I am sure that the surprise will be a positive one.
- Beef thin sliced
- Soya sauce
- Japanese katsuo soup stock (benito)*
- Cut the onions and potatoes in about 2x2x3cm pieces.
- Cut the sliced meat in about 5x4cm pieces.
- Fry the potatoes, onions, and the meat in a fry pan.
- After about two minutes add water. Everything should be more or less covered with water.
- Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
- Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.