Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This stew is called ' nikujaga ' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). But instead of calling it 'nikujagaimo', the word for potato is shortened to 'jaga'. In a medium saucepan, heat oil on medium heat.
Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I have loved my whole life.
To get started 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 cook it.
The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- Take 1/2 kg thinly sliced beef
- Take 2 potatoes, peeled and cut into quarters
- Prepare 2 cups warm water
- Get 2 tsp dashi powder
- Prepare 4 tbsp soy sauce
- Get 6 tbsp mirin
- Take 1 tbsp sugar (optional)
Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Recipe: Nikujaga, Japanese Potato and Beef Stew Nothing says comfort food quite like Nikujaga (肉じゃが). Literally meaning "meat and potatoes", nikujaga is an easy to prepare, inexpensive, and hearty dish. It consists of a light potato stew enhanced with meat, onions, shirataki noodles, and a variety of seasonal vegetables.
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.
Literally meaning "meat and potatoes", nikujaga is an easy to prepare, inexpensive, and hearty dish. It consists of a light potato stew enhanced with meat, onions, shirataki noodles, and a variety of seasonal vegetables. However, unlike a pot roast or most beef stew recipes, the beef in nikujaga is sliced super thinly - and the broth also has a thinner consistency. The rustic flavor is fortified by the savory elements of soy sauce and dashi, the dry bite of sake - and the slight sweetness of mirin. But don't be intimidated by the ingredients list.
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