Nikujaga (Comfort Stew — Beef, Potato, Onion, Mirin)

Ingredients

• 600g beef chuck, cut into 3cm cubes
• 300g waxy potato (Danshaku or similar), cut into 2cm cubes
• 200g onion, cut into 1cm wedges
• 30g vegetable oil
• 50ml mirin, hon-mirin
• 40ml soy sauce, shoyu
• 400ml dashi (kombu and bonito stock)
• 15g sugar
• 1 tbsp sake, premium grade
• Water as needed
• Scallion, sliced thin, for garnish

Method

1. 1
   Heat vegetable oil in a large heavy-bottomed pot over medium-high heat; add beef cubes and sear on all sides until deeply browned (6–8 minutes); do not crowd the pan; transfer to a plate.
2. 2
   Add onion wedges to the pot and sauté until translucent and lightly caramelized (3–4 minutes); return beef to pot.
3. 3
   Pour dashi and sake over beef; add mirin, soy sauce, and sugar; stir gently to combine; bring to a simmer over medium heat, skimming any scum that rises to the surface.
4. 4
   Cover and simmer gently for 20 minutes until beef is tender; add potato cubes and continue simmering uncovered for 12–15 minutes until potatoes are tender and liquid has reduced by one-third.
5. 5
   Taste and adjust seasoning with additional soy sauce or sugar if needed (the broth should be savory and slightly sweet with a glossy appearance from reduced gelatin).
6. 6
   Divide into bowls and garnish with sliced scallion; serve hot with white steamed rice on the side.