<i>Nikujyaga</i>

Nikujaga is a Japanese meat and potato stew. Sliced beef, potatoes and onion are simmered in sweetened soy sauce. It is one of the popular menus in Japan, for lunch and dinner. Serve with warm cooked short grain white rice.

Ingredients (serves 4):

1 Tbsp. sugar
1 Tbsp. mirin (Japanese sweet rice wine)
2-1/2 Tbsp. soy sauce
2 carrots
1 onion
8 snow peas
0.5 lb. sirloin beef
1.5 lbs. potatoes
1 Tbsp. vegetable oil
1-1/4 cup water

In a small bowl, mix sugar, mirin and soy sauce. Set aside.

Peel potatoes and carrots. Cut into large bite-sized pieces.

Thinly slice the onion. Trim snow peas and cut in diagonals.

Slice beef against the grain to 1/8 inch thick bite-sized pieces.

Heat oil in a saucepan, add potatoes, sauté for 2 minutes over medium heat.

Cover with lid and cook for 15 minutes. Stir and check potatoes for doneness by poking the center with a toothpick.

When potatoes are tender, add beef, snow peas and mix to combine with other ingredients. Cook for another minute. Cover with lid, turn heat off and allow to continue cooking for about 3 minutes.

Serve family style in a large bowl.