Nikujaga – Meat and potatoes
Incredients :
Potatoes
Beef or pork: thin sliced
Onion
Sugar
Soya sauce
Japanese katsuo soup stock (benito)*
Procedure :
Cut the onions and potatoes in about 2×2x3cm pieces.
Cut the sliced meat in about 5×4cm pieces.
Fry the potatoes, onions, and the meat in a fry pan.
After about two minutes add water. Everything should be more or less covered with water.
Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.