Slow Cooker Nikujaga (Japanese Stewed Beef and Potatoes)

(from largomason’s recipe box)

Source: lafujimama.blogspot.com

Ingredients

  • 1/2 - 1 lb. beef (thinly sliced or cut into bite sized pieces) (fairly fatty beef is best)
  • 1 Tbsp. vegetable oil
  • 1 large onion, thinly sliced
  • 3 c. potatoes, chopped (you can substitute pumpkin or butternut squash for part or all of the potatoes)
  • 1 large carrot, cut into rounds or short sticks
  • 2-3 c. dashi (or water) (depending on how much liquid you'd like to end up with--I like mine with more!)*
  • 2 Tbsp. sake (I substituted rice wine vinegar)
  • 3 Tbsp. sugar
  • 2 Tbsp. mirin
  • 3 Tbsp. soy sauce

Directions

  1. Heat oil in a pan. Add beef, making sure to separate all of the pieces and coat them with oil, and then brown over medium heat.

  2. Add the onion, potatoes, and carrots and saute for about 5 minutes. Put the meat and vegetables into the slow cooker.

  3. Add the dashi, soy, sugar, sake and miring, cover and cook on high heat for 4-6 hours, or until vegetables are tender.

Email to a friend | Print this recipe | Back