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Jun. 30, Mon. 2014

Rika's TOKYO CUISINE

Niku-jaga with Douban-jiang (Simmered Beef & Potatoes)

Niku-jaga toubanjan fumi

  • beef
  • vegetables

Difficulty

Ingredients (Serves 4)

4 potatoes (500 g in total)
1 onion
200 g beef (any cut), thinly sliced
400 ml water
4 tbsp soy sauce
4 tbsp sugar
4 tbsp mirin
1 tsp douban-jiang (Sichuan chili bean paste)
blanched snow peas, for garnish (optional)

Directions

  1. 1. Peel the potatoes and cut them into two-bite-sized pieces.
  2. 2. Peel the onion and cut in half vertically. Cut each half into 1 cm-thick slices along the fibers of the onion.
  3. 3. Put the potatoes and onion in a pot, then add water and heat. Place the beef on top.
  4. 4. Mix in the sugar, soy sauce, mirin, and douban-jiang, then cover. When it comes to a boil, reduce heat to low and simmer for about 20 min.
  5. 5. When the potatoes have fully cooked through, remove from heat.
  6. 6. Garnish with blanched snow peas as a garnish then serve.