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

Hello everybody, hope you are having an incredible 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 will make it a little bit unique. This is gonna smell and look delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this 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 can achieve it.

The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
  1. Make ready 1/2 kg thinly sliced beef
  2. Prepare 2 potatoes, peeled and cut into quarters
  3. Prepare 2 cups warm water
  4. Take 2 tsp dashi powder
  5. Get 4 tbsp soy sauce
  6. Take 6 tbsp mirin
  7. Take 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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