beef and summer vegetables ( 肉じゃが / Nikujaga )

Nikujaga is a very popular Japanese dish all year around. Normally it’s made with thinly sliced beef, onion and potato. This is a summer version Nikujaga.

serves 8


Ingredients:

1 1/2 lb. ground beef

4 potatoes, peeled and cut into 6 pieces

3  white onions, cut into 6 half moon shape

12 okra, remove the head and chop into 2 inch pieces

2 tomatoes, remove the skin and cut into 6 pieces

2 Tbs. vegetable oil

1/2 cup Japanese sake

2 cups water

4 Tbs. sugar

4 Tbs. soy sauce

1/2 tsp. salt

2 Tbs. corn starch, mix with 2 Tbs. water

Directions:

Heat a large pot over medium heat. Add the vegetable oil and the ground beef and cook until the meat becomes brown. Add potato and onion and cook about 3 minutes. Add the sake, water, sugar and salt and bring to boil. Reduce the heat to medium-low and simmer for 7 minutes.
Add the soy sauce, tomatoes and okra and continue simmering until remaining vegetables are cooked about 7 minutes.
Stir in the mixed corn starch water gently then remove the pot from the stove. Serve with rice.