Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, nikujaga (肉じゃが) japanese beef and potato stew. One of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we must first 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 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
- Make ready 2 cups warm water
- Make ready 2 tsp dashi powder
- Take 4 tbsp soy sauce
- Prepare 6 tbsp mirin
- Make ready 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.
So that’s going to wrap it up for this exceptional food nikujaga (肉じゃが) japanese beef and potato stew recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
