Nikujaga (beef and potatoes)

Unlike supermarket beef

• Unlike supermarket beef, do not pour the fat off before you add the vegetables.

Before you start

• Thaw the roast in the fridge, about 24 hours for every 5 lb.
• Cut it into cubes while it is still cold.

Tools: Pot, Instant-read thermometer.

What you need

• 1 lb chuck roast
• 2 potatoes, cubed
• 1 carrot, sliced
• 1 onion, sliced
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 cup water

Steps

1. 1

   Cut the chuck into bite-size cubes.

2. 2

   Brown the beef in a dry pot on medium for about 5 minutes.

3. 3

   Add the potato, carrot, onion, soy sauce, sugar, and water.

4. 4

   Simmer on low 30 minutes, until the beef hits 145°F and the potato is soft.

In Japan / at home

In Japan, Nikujaga: thin beef, potatoes, and onion simmer in soy sauce and sugar until most of the liquid is gone. It is an everyday home dinner with rice and miso soup.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. Soy sauce and a pinch of sugar replace the usual sweet rice wine.