Nikujaga "German Style"

Ingredients for 2 servings:

• 300 g beef, thinly sliced
• 600 g sweet potatoes
• 2 carrots
• 1 vegetable onion(s)
• 3 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 clove(s) garlic, chopped
• 200 ml beer
• 150 ml water, hot
• 2 tsp dashi
• 2 tbsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Japanese stew with a German touch

First, cut the meat into strips about 1 cm long. Dice the potatoes and carrots, not too finely, and also cut the onion into wider strips. Heat a little oil in a deep pan and brown the meat with the garlic, adding a little salt and pepper. Deglaze with the soy and Worcestershire sauce and add the remaining vegetables. Mix everything well and then deglaze with the beer. Dissolve the dashi in the hot water and add it to the pan along with the sugar. Cook over medium heat until the potatoes are tender and the liquid has reduced to a thick sauce (about 15 minutes). Nikujaga (from niku = meat and jagaimo = potato) is part of traditional Japanese cuisine and is usually served with rice. My “German” version—in keeping with the widespread Japanese cliché that we Germans use beer like water—results in a hearty stew that can also be eaten on its own.