Ingredients (2~3 servings)
| Beef | 200 g |
| Potatoes | 3 |
| Carrot | 1 |
| Onion | 1 |
| Snap Peas | 6 |
| [A] | |
| Water | 200 mL |
| Soy Sauce | 2 tbsp |
| Cooking Sake | 2 tbsp |
| Sugar | 2 tbsp |
| Mirin(Cooking Sake) | 2 tbsp |
| Vegetable Stock | 1 packet |
How to Make
| 1 Slice the onion into wedges, cut the carrot and potato into chunks, and boil the snap peas. |
| 2 Fry the beef until it changes color, then add the onion, carrot, and potato and fry in that order. |
| 3 Add [A] to 2 and simmer over low heat for 20 to 30 minutes. Finally, add the snap peas and enjoy! |
A comforting bowl of Japanese nikujaga simmered in rich vegetable dashi.
Tender potatoes soak up the savory umami broth, creating a warm and deeply satisfying home-style dish.