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
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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.
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Add the onion, potatoes, and carrots and saute for about 5 minutes. Put the meat and vegetables into the slow cooker.
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Add the dashi, soy, sugar, sake and miring, cover and cook on high heat for 4-6 hours, or until vegetables are tender.