Nikujaga, Morimoto-style

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• vegetable oil
• 1 lb beef rib eye
• 4 potatoes, halved and cut in 1/4-inch slices
• 1 carrot, peeled and quartered
• 12 baby onions
• 1 yellow bell pepper
• 1 red bell pepper
• 2 cups sake
• 2 tablespoons soy sauce
• 2 tablespoons mirin (sweet cooking sake)
• 2 tablespoons chives, finely chopped
• 2 tablespoons sugar
• hot chili oil

Recipe

• 1 preheat oven to 375 degrees.
• 2 in large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned.
• 3 add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices.
• 4 place pan in oven for 15 minutes.
• 5 remove from oven. remove beef and vegetables from pan. stem and seed the peppers.
• 6 cut the meat and vegetables into bite size pieces and set aside, keeping warm.
• 7 deglaze pan with sake. add soy sauce, sugar and mirin. thicken, if necessary, with cornstarch and water.
• 8 cover meat and vegetables with gravy. sprinkle chive on top and drizzle chili oil on top, to taste.