Tpk's Nikujaga

Ingredients

• 1-2 tablespoon vegetable oil, for searing
• 1 lb beef chuck, cut in large cubes
• 1 medium onion, sliced
• 1 inch fresh ginger, peeled and diced
• 2 garlic cloves, minced
• water
• 3 tablespoons sugar
• 3 tablespoons sake or sherry wine
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon dark sesame oil
• 2 lbs red potatoes, peeled and cut in chunks
• 1 cup white pearl onion
• 1 cup frozen peas
• 4-5 cups cooked white rice

Directions

1. 1

   In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic.

2. 2

   Add a little water to deglaze the pan, then add more water until meat is just covered. Add sugar, sake or sherry, soy sauce, mirin and sesame oil. Bring to a boil, cover and reduce heat to low. Simmer until meat is tender, 1 1/2 to 2 hours.

3. 3

   Add potatoes and pearl onions. Return to a boil, remove lid and let cook at medium to medium-low heat until nearly all the liquid is absorbed and the potatoes turn a golden color. A few minutes before serving, add peas. Serve over rice.