Tpk's Nikujaga

• 1 -2 tablespoon vegetable oil, for searing
• 1 lb beef chuck, cut in large cubes
• 1 medium onion, sliced
• 1 inch fresh ginger, peeled and diced
• 2 garlic cloves, minced
• water
• 3 tablespoons sugar
• 3 tablespoons sake or 3 tablespoons sherry wine
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon dark sesame oil
• 2 lbs red potatoes, peeled and cut in chunks
• 1 cup white pearl onion
• 1 cup frozen peas
• 4 -5 cups cooked white rice

1. In a large saucepan, heat oil and sear beef chuck on all sides, then saute with onions, ginger and garlic.
2. Add a little water to deglaze the pan, then add more water until meat is just covered.
3. Add sugar, sake or sherry, soy sauce, mirin and sesame oil.
4. Bring to a boil, cover and reduce heat to low.
5. Simmer until meat is tender, 1 1/2 to 2 hours.
6. Add potatoes and pearl onions.
7. Return to a boil, remove lid and let cook at medium to medium-low heat until nearly all the liquid is absorbed and the potatoes turn a golden color.
8. A few minutes before serving, add peas.
9. Serve over rice.

vegetable oil, beef chuck, onion, ginger, garlic, water, sugar, sake, soy sauce, mirin, dark sesame oil, red potatoes, white pearl onion, frozen peas, white rice

Taken from www.food.com/recipe/tpks-nikujaga-311409 (may not work)