‘Nikujaga’ is one of the most popular Japanese home-cooked dishes. There are many variations. Potato can be replaced with Satoimo (small Taro) and meat can be chunky rather than thinly sliced. Today I added Oyster Sauce. If you like the traditional flavour, use extra Soy Sauce.

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Makes

4 Servings

Ingredients

1 bag (400g) Frozen Satoimo (Small Taro) *you can use fresh Satoimo if you prefer, peel and cut into bite-size pieces

1 thumb-size Ginger *cut into fine strips
500g Beef Steak *cut into chunky bite-size pieces

Sauce
2 cups Water
2 tablespoons Sake (Rice Wine)
1 tablespoon Sugar
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce

Method

1. I recommend to precook Frozen Satoimo in the microwave to achieve meltingly creamy texture. Place Frozen Satoimo in a heat-proof dish, add water to half cover the ‘Satoimo’. Cook in the microwave, uncovered, for 2 minutes. Turn them over and cook another 2 minutes OR until completely thawed.
   
2. Place all the Sauce ingredients in a pot or large saucepan, and mix well. Add Satoimo and Ginger, and bring to the boil over medium high heat.
3. Add Beef pieces and bring back to the boil. Remove any scum on the surface. Cut baking paper into a size slightly smaller than the pot’s diameter, and place it directly onto Satoimo and Beef, and you don’t need to cover with a lid. Cook over medium high until sauce thickens and Satoimo are soft.
4. Remove the baking paper, then cook occasionally shaking the pot to toss and roll Satoimo and Beef until the sauce is almost gone.