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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make 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 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 meals on earth. It’s easy, it is fast, it tastes delicious. 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’ve loved my whole life.

To get started 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:
  1. Prepare 1/2 kg thinly sliced beef
  2. Make ready 2 potatoes, peeled and cut into quarters
  3. Prepare 2 cups warm water
  4. Get 2 tsp dashi powder
  5. Make ready 4 tbsp soy sauce
  6. Make ready 6 tbsp mirin
  7. Take 1 tbsp sugar (optional)
Steps 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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