Nikujaga – stew with meat and potatoes

Ingredients for 2 servings:

• 300 g rump steak(s)
• 2 small onions
• 8 m.-sized potatoes
• 1 m.-sized carrot(s)
• 500 ml water
• 1 tsp, crushed dashi powder, instant
• 2 tbsp, levelled sugar
• 2 tbsp sake
• 2 tbsp mirin
• 4 tbsp tamari sauce
• 1 tbsp oil (rice oil) or another neutral oil
• 4 tbsp peas, from the can

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

sweet and aromatic stew, a typical Japanese home cooking

Pound the sirloin steaks lightly with the back of a knife until soft and then slice thinly. Slice the onions into wedges. Wash and peel the potatoes, then cut into 1.5 cm cubes. Halve the carrots lengthwise and cut into 1 cm pieces. Heat the rice oil in a medium saucepan on level 8 of 9. Sauté the onion wedges and the meat slices until lightly browned. Add the carrot pieces and potato cubes and sauté for about 3 minutes, stirring occasionally. Add the water and dashi powder, stirring occasionally to loosen any remaining browning at the bottom. Cover and bring to a boil on high. Reduce the heat to level 4 of 9 and simmer uncovered for 15 minutes. Then add the sake, tamari sauce, mirin, and sugar (I use xylitol), and simmer uncovered for another 5 minutes. Remove the pan from the heat and stir in the well-rinsed peas. Ladle the finished stew into soup bowls. My tip: Use organic products and a measuring spoon set.