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This is my most basic of basic nikujaga recipes, which I eat a ton of since gastroparesis because it’s very easy on the stomach (which also makes it a hearty but excellent sick person food). There are a lot of ways to fancy this up, the most common being to slice up an onion and fry it with the beef when browning and put snow peas or green beans in right when it’s about done so they’re cooked but still crisp. The other great thing about this basic recipe is that everything can be bought pre-cut and sliced, so all you have to do is measure out and dump and it’s good to eat and tasty!

1 tablespoon vegetable oil
1/4 pound steak, thinly sliced, or small cubes or just use ground beef
4 potatoes, cut into bite sized pieces
(optional but delicious) 1 large carrot, sliced
2 cups dashi broth (you can sub any boulion+water in the same amount, but I’d add a dash of liquid smoke if you can, because dashi has a smokeyness that makes it good)
1/4 cup soy sauce
1/4 cup sake
1 tablespoon white sugar

Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. (if using ground beef drain oil). Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
Reduce heat to low and about 15-25 minutes more. Is done when potatoes are cooked through and liquid has reduced.