Everyday Japanese

Sushi isn't only Japanese food. "Nimono" is a name of way of Japanese cooking that is similar to stew but with fewer water and with Japanese seasonings, and it's slow cook. I introduce one of the most popular "Nimono" called "Nikujaga". "Niku" means meat, "Jaga" means potatoes in short. You're not supposed to drink the liquid.

Nikujaga (Meat & Potatoes) Recipe (4 servings)

• 3 Potatoes
• 0.5 lbs thin sliced beef
• 1 onion
• 1 carrot
• 1 tbs oil
• 1/3 cup of water
• 1tbs sake
• 3 tbs sugar
• 2 tbs mirin (sweet sake)
• 3 tbs soy sauce

1. Cut vegetables
   • Potatoes : little bigger than 1 bite size
   • Carrots : half inch thick
   • Onion : half inch thick
2. Heat pot, then put salad oil and stir fly meat then vegetables for about 3 minutes.
3. Put water and seasonings (sake, sugar, mirin, soy sauce) boil in mediam heat for a few minutes and then reduce heat and simmer for 30 minutes