Nikujaga

Nikujaga, loosely translated as "meat and potatoes, is one of Japan's most beloved comfort dishes, a savory-sweet stew with deep roots in home cooking. Thinly sliced grass-fed ribeye simmers with Yukon gold potatoes, sweet onion, and carrots in a ginger-soy broth that's as warming as it is satisfying. Pre's ribeye, briefly frozen for easy slicing, delivers tender, flavorful ribbons of beef that soak up every bit of the broth.

Total Time: 55 minutes (includes 20 minutes to freeze steak for slicing)

Servings: 2

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Nikujaga Ingredients

• 1 10-ounce Pre grass-fed ribeye steak, sliced very thin

• 2 tablespoons vegetable oil

• 1 medium sweet onion, halved lengthwise and sliced

• 1 large carrot, halved lengthwise and cut on the diagonal into 1-inch pieces

• 1 1/2 tablespoons of peeled fresh ginger, minced

• 1/4 cup dry white wine

• 1/2 pound Yukon gold potatoes, cut into 1-inch pieces

• 2 tablespoons packed brown sugar

• 1 1/2 cups low-sodium chicken broth

• 1/4 cup low-sodium soy sauce

• 1/2 teaspoon salt

• 1 cup snow peas

• 1 teaspoon furikake (Japanese seasoning), optional

• 2 scallions, green tops only, sliced thinly on the diagonal

Instructions:

1. Place ribeye in freezer for 20 minutes before slicing. (Why: a partially frozen steak firms up enough to slice paper-thin with ease.)

2. Slice steak as thin as possible across the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

3. Heat oil in a medium saucepan over medium-high heat until shimmering. Add nikujaga beef and cook, stirring often, about 2 minutes.

4. Add onion, carrot, and ginger and cook, stirring, 2 minutes.

5. Add wine and bring to a slow boil, scraping up any browned bits from the bottom of pan, until wine is almost fully evaporated.

6. Add potatoes, brown sugar, broth, and soy sauce and stir to combine.

7. Bring to a slow boil, then reduce heat and simmer, partially covered and stirring occasionally, until potatoes and carrots are tender, about 25 minutes.

8. Add snow peas and cook 5 minutes.

9. Taste and add salt if needed.

10. Ladle into bowls and top with furikake, if using, and scallions. Serve immediately.