Nikujaga(Japanese homestyle Meat & Potatoes)


Beef or pork: thin sliced
Soya sauce
Japanese katsuo soup stock (benito)*
* This constituent is very easy to make:

Japanese katsuo soup (katsuodashi)

Ingredients Katsuo:

3 1/4 cups water
2/3 oz. katsuobushi (dried bonito) flakes


Put water in a deep pot and heat on medium heat. Just before the water boils, add katsuobushi flakes. When the water boils, skim off any foam that rise to the surface. Stop the heat. Strain the stock through a paper towel. 
*Makes about 3 cups


Cut the onions and potatoes in about 2x2x3cm pieces.
Cut the sliced meat in about 5x4cm pieces.
Fry the potatoes, onions, and the meat in a fry pan.
After about two minutes add water. Everything should be more or less covered with water.
Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.