Tpk’s Nikujaga Japanese cooking recipe

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Ingredients
1-2 tablespoon vegetable oil, for searing
1 lb beef chuck, cut in large cubes
1 medium onion, sliced
1 inch fresh ginger, peeled and diced
2 garlic cloves, minced
water
3 tablespoons sugar
3 tablespoons sake or sherry wine
3 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon dark sesame oil
2 lbs red potatoes, peeled and cut in chunks
1 cup white pearl onion
1 cup frozen peas
4-5 cups cooked white rice

Directions
1In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic.
2Add a little water to deglaze the pan, then add more water until meat is just covered. Add sugar, sake or sherry, soy sauce, mirin and sesame oil. Bring to a boil, cover and reduce heat to low. Simmer until meat is tender, 1 1/2 to 2 hours.
3Add potatoes and pearl onions. Return to a boil, remove lid and let cook at medium to medium-low heat until nearly all the liquid is absorbed and the potatoes turn a golden color. A few minutes before serving, add peas. Serve over rice.

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