No, this is definitely not sushi. This dish doesn’t even have fish in it. It’s made of very basic ingredients that can be found in any grocery store near you.
Yet, there’s something very Asian about the flavors – most likely because of the way it’s cooked. Put on some Japanese music and style your dinner table with orchids, and you’re basically having a wonderful meal in Tokio! In Japan, this dish is called nikujaga. It includes potatoes (jaga) and meat (niku) – in our case ground beef, so that it’s even easier to make.
2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved and thickly sliced
1 large carrot, halved cut into 1-inch chunks
1 1/2 Tbsp minced peeled fresh ginger
1/4 cup dry white wine
1 1/2 pounds potatoes, cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup Swanson low-sodium chicken broth
1/2 cup water
1/4 cup Kikkoman soy sauce
2 scallions, thinly sliced
Heat the oil in a medium saucepan until it shimmers. Add the meat and brown, breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.
Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. Bring to a boil, then reduce the heat and simmer, partially covered, until the potatoes and carrots are tender, about 30 minutes. Stir occasionally. Check the seasonings, adding salt if needed. Serve sprinkled with scallions.
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Quick tip: If you can find powdered dashi fish stock, use it instead of chicken broth.