Nikujaga

🔥 Prep

• Peel and cut the 3 potatoes into 2‑cm cubes, then rinse under cold water and drain.
• Peel the 1 carrot and slice into 0.5‑cm thick half‑moon pieces.
• Peel the 1 onion and cut into 6 wedges.
• Pat the 200 g beef dry and cut into 2‑cm pieces.

🔥 Cook

• 1. Place a pot over medium heat and add the beef pieces; sear for 2 minutes until lightly browned, stirring occasionally.
• 2. Add the onion wedges and continue to cook for 2 minutes until they start to soften.
• 3. Stir in the carrot slices and potato cubes, cooking for 1 minute to coat them with the beef juices.
• 4. Pour in the 400 ml dashi, ensuring the ingredients are just covered; bring to a gentle boil over medium-high heat.
• 5. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
• 6. Occasionally skim any foam that rises to the surface during simmering.
• 7. Taste and adjust seasoning if desired (optional soy sauce, sugar, mirin can be added to taste).
• 8. Remove from heat and let the stew rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot nikujaga into individual bowls, ensuring each serving gets a good mix of beef, potatoes, carrot, and onion.
• Serve alongside steamed white rice or with a side of pickled vegetables for a complete meal.
• Optionally garnish with chopped scallions or a pinch of shichimi togarashi for added aroma.