• 150g sukiyaki beef
• 450g potato
• 1 onion
• 150g carrots
• 480ml water
• 2 tbsp cooking sake
• 1 tsp dashi stock
• 1 tbsp sugar
• 1 tbsp mirin
• 2 tbsp soy sauce
• vegetable oil
• 4 servings Japanese rice
Start by cutting up the meat and onion into thin slices. Peel the carrots and potatoes and then chop into bite-size pieces.
Warm some vegetable oil in a frying pan, then add the onions cook over a medium heat for a few moments before adding the meat and letting it cook. After that, add in the potatoes and carrots.
Next, add the water, the cooking sake and the dashi stock. Bring to the boil, skim off any scum that forms, then cover and cook over a low heat for 10 minutes, simmering.
Add the sugar and the mirin and cook for a further 5 minutes.
Next, add the soy sauce and simmer for a further 5 minutes without the lid.
Continue to simmer until the liquid is reduced, then your nikujaga is ready to enjoy. Serve with freshly boiled white rice.
• It doesn’t have to beef, you can also use pork for this recipe and it will still taste great.
• Try adding some sliced spring onions before serving for more flavour. Shirataki konnyaku noodles or abura age fried tofu are also make delicious additions.