Nikujaga (braised sukiyaki-style beef with potatoes and onions)
Nikujaga is a Japanese beef stew made with dashi that tastes even better the second day, reheated. (Making fresh dashi is about as easy as infusing tea leaves to make a cup of tea.)
Thin slices of pork can be substituted for beef.
From the story: Dashi, essence of Japan
Peel and cut the potatoes into bite-size pieces. Place the potatoes in a bowl of water to keep them from browning. Drain before cooking.
Peel and slice the onion in half lengthwise, and then cut crosswise into one-half-inch strips.
Slice the meat into bite-sized pieces.
Heat the oil in a medium-sized pan over medium heat until hot, then add the onions and saute until they are slightly limp but not browned. Add the meat and saute just until colored. Add the potatoes and cook just until lightly colored, about 2 minutes, stirring frequently.
Add just enough dashi to submerge the ingredients and increase the heat to high. Stir in the sake, mirin, sugar and 2 tablespoons soy sauce. When the dashi comes to a boil, skim the surface with a slotted spoon to remove the foam, then reduce the heat and gently cook for several minutes until the meat and vegetables are mostly tender. Stir in 2 to 3 tablespoons soy sauce, or to taste, and continue to simmer until the potatoes are cooked through, 4 to 5 minutes.
Ladle the meat and vegetables into a bowl, pouring the liquid over. Serve immediately.
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