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Beef Potato


Niku-jaga (Beef and Potato Stew)

1 lb. Russet potatoes, peeled and cut into 4 portions each
1/2 lb. Beef, thinly sliced
1/3 lb. Yellow onions, sliced (about 1/3 inch wide)
1 tbsp. Canola oil
(about 1 1/2 cups) Water
4 tbsp. Soy sauce (to taste)
4 tbsp. Brown sugar (to taste)
2 tbsp. Sake or white wine


Prepare all vegetables as described above

Heat a deep pan and add oil and beef.

Sauté for two minutes, then add onion and potato.

Continue sautéing for another 3 minutes and add water, soy sauce, brown sugar, and sake or wine.

Bring to a simmer half covered.

Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Serve for 6 people.




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Last modified: May 26, 2003