Today’s dish is a meat and potato dish called nikujaga, which quite literally means “meat-potato.” Fair enough. It’s a popular home-style dish, and synonymous with Japanese comfort food.
The traditional recipe calls for thinly sliced beef, like that used in sukiyaki. But I like large chunks… because why not. The beef I’m using here is prime chuck. You could easily make this dish with pork or chicken. The flavor won’t change too much.
Then we add enough dashi broth just to cover. Here we are using about 2 and a half cups. Dashi is sold in most Japanese markets in a granulated form in packets, so making dashi broth really involves just adding water.
When this comes to a boil, the heat is turned down to around medium/medium-low, and we cover, and simmer for about half an hour, or until the potatoes soften. After which, we add around 2 tablespoons each of soy sauce and sake. Then we add brown sugar to our liking. Of course, the soy sauce and sugar can be substituted for bottled sukiyaki sauce. Same ingredients~ Sukiyaki sauce can border on the sweet side though, so balance it out with some salt, or more soy sauce if it’s too sweet for your tastes.