Nikujaga – Japanese Beef and Potato Stew

Instructions

1. 1
   Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. 2
   Add sliced beef and cook until browned on both sides, about 3-4 minutes. Remove and set aside.
3. 3
   In the same pot, add sliced onions and cook until softened, about 3 minutes.
4. 4
   Add cubed potatoes and sliced carrots, stirring to combine.
5. 5
   Return beef to the pot and add stock, soy sauce, mirin, sake, and sugar.
6. 6
   Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until potatoes are tender.
7. 7
   Season with salt and pepper to taste. Serve hot in bowls with the broth.