John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved

 

 

Wash, peel, and then cut the potatoes into pieces that are about 1 ½“  chunks.

 

Slice the beef into pieces about ¼ - ½” thick.

 

Peel and cut the onion onto  slices ½” thick.

 

In a small ceramic dish, mix the water, shoyu, sake, and sugar together until the sugar is fully dissolved.

 

Preheat the oil in a deep pan and then braise the beef for two minutes.  Then add the onions and the potatoes and saute for 3 minutes.

 

Pour in the water mixture and bring to a simmer, while half covered.  Cook about 30 minutes, until the potatoes are done.

NIKUJAGA

 

 

Serve with white rice.

Serves 4

 

 

 

 RECIPES