Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive 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 tasty. This will be really delicious.
Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I have loved my entire life. They’re nice and they look fantastic.
It is perhaps closer to Irish stew with Japanese style broth. 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). In a medium saucepan, heat oil on medium heat.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 1/2 kg thinly sliced beef
- Prepare 2 potatoes, peeled and cut into quarters
- Make ready 2 cups warm water
- Take 2 tsp dashi powder
- Prepare 4 tbsp soy sauce
- Get 6 tbsp mirin
- Make ready 1 tbsp sugar (optional)
Add the potatoes, onions, and carrot and cook for a couple of minutes. 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.
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.
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. Niku (肉) means "meat" in Japanese, and jaga is short for jagaimo (ジャガイモ) which means "potatoes". Put the two together, and you have yourself a Japanese stew featuring meat and potatoes!
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