Nikujaga, Morimoto-Style

Name: Nikujaga, Morimoto-Style
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: Vegetable oil; 1 pound 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; 2 tablespoons finely chopped chives; Hot chili oil

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Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

Vegetable oil

1 pound 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

2 tablespoons finely chopped chives

Hot chili oil

Directions

Preheat oven to 350 degrees F.
In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes.
Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.