Recipe of Favorite Nikujaga (肉じゃが) Japanese Beef and Potato Stew
Nikujaga (肉じゃが) Japanese Beef and Potato Stew.
Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, nikujaga (肉じゃが) japanese beef and potato stew. One of my favorites food recipes. This time, I will 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 popular of current trending meals in the world. It is enjoyed by millions daily. It's simple, it is quick, it tastes delicious. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- {Take of thinly sliced beef.
- {Make ready of potatoes, peeled and cut into quarters.
- {Take of warm water.
- {Take of dashi powder.
- {Get of soy sauce.
- {Take of mirin.
- {Make ready of sugar (optional).
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..
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