‘Nikujaga’ is a Japanese dish of ‘Niku’ (Meat) and ‘Jaga’ (Potato). They are commonly cooked with Ginger in sweet soy sauce flavoured Dashi stock. But, today I cooked them with Garlic in Beef stock, seasoned it with Salt and Pepper, and I added Cream and Whole Grain Mustard. I enjoyed it as it is just like a stew, but you can enjoy it with Rice.

Makes

2 Servings

Ingredients

2 Potatoes *about 400g
1 Onion *thickly sliced
1 clove Garlic *chopped
Water
1 Beef Stock Cube
1 Bay Leaf
200g Thinly Sliced Beef *cut into large bite-size
1/2 tablespoon Whole Grain Mustard
1/4 cup (OR more) Thickened Cream OR Sour Cream
Salt & Black Pepper
Finely chopped Parsley

Method
  1. Peel Potatoes and cut into 4 to 5cm pieces, and cut Onion thickly into 1-2cm strips.
  2. Place Potato, Onion and Garlic in a saucepan, and add Water just enough to cover. You would need 400 to 500ml. Add Beef Stock Cube and Bay Leaf, and bring to the boil over high heat.
  3. When it starts boiling, spread Beef on top, then cover with a lid, and cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat.
  4. Remove the lid, and cook until the sauce is reduced to your preference. Add Cream and Whole Grain Mustard, and gently mix to combine. Season with Salt & Black Pepper as required.
  5. Sprinkle with some finely chopped Parsley and extra Black Pepper, and serve.