Recipe: Yummy Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Nikujaga (肉じゃが) Japanese Beef and Potato Stew.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew You can cook Nikujaga (肉じゃが) Japanese Beef and Potato Stew using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Nikujaga (肉じゃが) Japanese Beef and Potato Stew

  1. Prepare of thinly sliced beef.
  2. You need of potatoes, peeled and cut into quarters.
  3. It's of warm water.
  4. Prepare of dashi powder.
  5. Prepare of soy sauce.
  6. You need of mirin.
  7. You need of sugar (optional).

Nikujaga (肉じゃが) Japanese Beef and Potato Stew instructions

  1. Mix dashi powder with warm water..
  2. In a medium saucepan, heat oil on medium heat. Fry the beef until no longer pink..
  3. Add potatoes and other optional vegetables (e.g. carrots)..
  4. Add dashi mixture, soy sauce, mirin, and sugar (if desired). Bring to a boil and skim off the scum from the top. DO NOT STIR IT! The drop lid used in the next step will take care of spreading the flavours..
  5. Lower heat to medium low and cover with a drop lid (otoshibuta) and let simmer for 30 minutes. If you don't have an otoshibuta you can improvise one with a bit of aluminium foil large enough to rest on top of the stew with small holes poked through it with a knife..

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