Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I have loved my whole life. They are fine and they look wonderful.
Nikujaga (肉じゃが) Japanese Beef and Potato Stew. 蛟龍Stormwyrm. This is a meat (niku) and potato (jaga [imo]) stew that is a common staple of Japanese home cooking. Nikujaga (Japanese Meat and Potato Stew) Thinly-sliced beef, potatoes, shirataki noodles, and onion simmered in savory dashi broth, Nikujaga (meat and potato stew) is an iconic home-cooked dish in Japan. It is perhaps closer to Irish stew with Japanese style broth.
To begin with this particular recipe, we have to prepare a few components. You can cook nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- Prepare 1⁄2 kg thinly sliced beef
- Prepare 2 potatoes, peeled and cut into quarters
- Prepare 2 cups warm water
- Prepare 2 tsp dashi powder
- Make ready 4 tbsp soy sauce
- Take 6 tbsp mirin
- Prepare 1 tbsp sugar (optional)
Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. Made of sliced beef simmered with vegetables such as onions, carrots and potatoes, you could almost make the argument that nikujaga is practically a Japanese pot roast - purely from an ingredients standpoint. Recipe: Nikujaga, Japanese Potato and Beef Stew Nothing says comfort food quite like Nikujaga (肉じゃが).
Instructions 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.
Made of sliced beef simmered with vegetables such as onions, carrots and potatoes, you could almost make the argument that nikujaga is practically a Japanese pot roast - purely from an ingredients standpoint. 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. In this video we are in Kofu, Japan at Yolo Sawanabori Tea House where Yasuko is teaching us how to cook her family's favorite recipe Nikujaga which means me.
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