Tomato Nikujyaga

（肉じゃが）

Ingredients

300g Beef or Pork Shabushabu-style meat
6 Potatoes
1.5 Carrots
4 Onion
1 Large Tomato
Green peas (for decoration)
Japanese Dashi Water 2 cup
Soy sauce 4.5/5 tablespoon
Sake ( 4 tablespoon)
Mirin (4 tablespoon)
Sugar (4 tablespoon)
Cornoil (1.5 tablespoon)

Instructions

1. Cut potato into 4 pieces size and leave in the water for 8min and drain them. Beef, small piece cut. Cut onion half-moon shape. Cut carrot “rangiri”.

2. Heat the cooking pan, add 1 Tbsp of corn oil then start adding beef and onion. Cook until onion gets transparent.

3. Add the potatoes and carrots.

4. Add 2 cup of Japanese Dashi Water and 3tbs of Sake and cook till gets start to boil.

5. Add 3 tbs of sugar, 3 tbs of Mirin and cook for 7-8min with small heat, then add 1 large fresh tomato into the pot.

6. Add 5 tbs of Soy sauce and mix then cook with medium / small heat till vegetables observe flavor. Stir all the vegetables while you cooking.