Beef and potato nikujaga with sake and mirin

Ingredients

For 1 serving

• Beef top round120 g
• Potatoes220 g
• Carrots60 g
• Onion60 g
• Snow peas40 g
• Sake30 ml
• Mirin20 ml
• Soy sauce1 tablespoon
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy,

Method

1. Slice the beef thinly; peel the potatoes and carrots and cut them into chunks of about 3 cm, peel the onion and cut it into wedges. Top and tail the mangetout.
2. Heat the oil in a saucepan over medium-high heat and brown the beef for 1–2 minutes, until it changes colour; add the potatoes, carrots and onion and stir for 2 minutes.
3. Pour in the sake, mirin and soy sauce and add water to come halfway up the vegetables; bring to the boil and skim off the foam with a spoon.
4. Lay a disc of baking paper directly on the ingredients, which keeps the liquid circulating and the vegetables moist, and simmer gently for 20 minutes, until the potatoes are fork-tender.
5. Add the mangetout for the last 3 minutes, until bright green, and serve in a deep bowl with the broth.