Potatoes: Peel and cut into cubes or any other shape. To prevent them from turning brown, soak them in water for about 5 minutes, then drain.

Onion: Peel and cut into wedges.

Carrot: Peel and slice into rounds or half-moons, depending on the size.

 Beef/Veal: In a large pan, slightly cook the minced beef or veal, separates into chunks, over medium heat until browned. No need to add oil as the meat will release its own fat. Once cooked, remove the excess fat.

Sauté Vegetables: In the same pan, sauté the onions until translucent, then add carrots and potatoes. Stir for a couple of minutes.

Add Liquids: Add the soy sauce, teriyaki sauce, and cooking vinegar. Stir to coat the vegetables and meat evenly.

Simmer: Add enough water to just cover the ingredients. Bring to a boil, then reduce to a simmer. Cover and let it cook for about 20 minutes, or until the vegetables are tender. Check occasionally and add more water if necessary to prevent drying out.

Add Green Peas: Add the green peas during the last 5 minutes of cooking. If using frozen peas, there’s no need to thaw them first.

Adjust Seasoning: Taste the stew and adjust the seasoning if needed. You can add a bit more soy sauce or teriyaki sauce for a deeper flavor, or a pinch of sugar for a hint of sweetness.

Serve the Nikujaga hot. It’s traditionally eaten with a bowl of rice and perhaps a side of miso soup.