Nikujaga (肉じゃが) Japanese Beef and Potato Stew
Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I have loved my whole life.

To begin with this particular recipe, we have to 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:
  1. Get 1/2 kg thinly sliced beef
  2. Make ready 2 potatoes, peeled and cut into quarters
  3. Make ready 2 cups warm water
  4. Take 2 tsp dashi powder
  5. Take 4 tbsp soy sauce
  6. Make ready 6 tbsp mirin
  7. Prepare 1 tbsp sugar (optional)
Instructions to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
  1. Mix dashi powder with warm water.
  2. In a medium saucepan, heat oil on medium heat. Fry the beef until no longer pink.
  3. Add potatoes and other optional vegetables (e.g. carrots).
  4. 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.
  5. 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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