Niku-jaga / taste of japanese Mom's cooking

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Ingredients

4 servings
  • 300 g / 10 oz      beef sirloin, thinly sliced
  • 800 g / 28 oz      potatoes
  • 200 g / 7 oz        onion
  • 10                        green beans
  • 1pack                  ito-konnyaku

stock
  • 800 ml / 3 1/3 U.S. cups    dashi
  • 3TBS                sake
  • 5TBS                sugar
  • 3TBS                mirin
  • 5TBS                soy sauce

taste of japanese Mom's cooking

  1. Cut beef into 1 1/2-inch lengths.
  2. Cut potatoes into 4-6 pieces each, and soak in cold water for 15 min.
  3. Cut shirataki into 2-inch lengths, Cut onion in half top to bottom, slice into 3/8 inch lengths.
  4. Heat oil in a pan, stir-fry beef lightly. Add potatoes, onion, ito-konnyaku and green beans, and continue stir frying.
  5. Add dashi, sake and sugar, bring to a boil and remove scum.
  6. Add mirin and soy-sauce. Cook over medium heat until potatoes are tender.
  7. Serve in a bowl.
  • theory
    theory says

    All my Japanese friends say that you can tell if a woman will make a good wife by how good she is at making niku-jyaga. I really like niku-jyaga, but I avoid eating it because it makes me feel like salaryman.

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