NIKUJAGA (MEAT AND POTATOES)

Yields: 10

Ingredient Amount

Chefs potatoes 1½ lb.

Yellow onions 3 ea.

Beef shoulder, fat and silver skin removed 3 1/2 lb.

thinly sliced

Vegetable oil 1 oz.

Sugar 3 Tbsp.

Mirin 3 Tbsp.

Soy Sauce ½ Cup

Water 1 Cup

Method

1. Peel potatoes, cut into large, bite sized, chunks - about 1 1/2" - Hold in water.

2. Slice onions with grain, ¼” thick.

3. Cut shaved beef pieces into very thin, bite sized slices.

4. Heat roundeau, (DO NOT use wok), add oil, sweat onions, add beef and cook until no longer pink on outside.

5. Add sugar, mirin, soy sauce, stir to evenly coat beef and onions.

6. Remove potatoes from water and add to pot, stir to combine gently, but do not over mix to avoid breaking up.

7. Spread ingredients out to cover bottom of pan. Add water, cover and simmer over medium heat for 5 minutes.

8. Reduce heat to low simmer, cover and continue to simmer until potatoes are tender.

9. remove cover from pot and simmer longer to reduce liquid slightly, if needed, to concentrate flavors.

9. Serve with steamed rice, Miso soup, pickled vegetables. Top with toasted sesame seeds and thin cut scallions to garnish.