Hi, I am Elise. Today, we’re going to prepare nikujaga (肉じゃが) japanese beef and potato stew recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Nikujaga (肉じゃが) Japanese Beef and Potato Stew Recipe
Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- Take 1/2 kg thinly sliced beef
- Prepare 2 potatoes, peeled and cut into quarters
- Take 2 cups warm water
- Prepare 2 tsp dashi powder
- Prepare 4 tbsp soy sauce
- Prepare 6 tbsp mirin
- Get 1 tbsp sugar (optional)
Steps to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- Mix dashi powder with warm water.
- In a medium saucepan, heat oil on medium heat. Fry the beef until no longer pink.
- Add potatoes and other optional vegetables (e.g. carrots).
- 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.
- 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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