Nikujaga (Japanese Beef and Potato Stew)
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
Nikujaga (Japanese Beef and Potato Stew)
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Nikujaga (肉じゃが), literally "meat and potato", is a Japanese dish mainly composed of meats, potatoes and onions cooked in a dashi broth.
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Ingredients
- 1 onion cut into 10 quarters, large
- 1 carrot cut lengthways, then sliced, small
- 2 potato quartered, medium, white
- ½ lb beef thinly sliced
- 3 oz. shirataki noodles
- 1 oz. pea
- 1 oz. snap peas
- 1 tablespoon vegetable oil
- 2 cups dashi broth
- 4 tablespoons mirin
- 4 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
Instructions
- Cook the peas and the snap peas for 30 seconds in a large pot with boiling water. Drain.
- Rinse and drain the shirataki noodles. Then, cook in a large pot with boiling for 1 minute. Drain.
- In a large Dutch oven, heat the oil over medium heat and cook the onion for 2 minutes.
- Add the meat and sauté until it is no longer pink.
- Add the potatoes, carrots and shirataki noodles.
- Ingredients should be placed in the Dutch oven on a single layer, very flat, and without mixing.
- Add the dashi broth, mirin, sake, soy sauce and sugar and bring to a boil over high heat.
- After 1 minute, lower the heat and cover with a traditional lid (or otoshi buta) and cook over medium heat for 20 minutes.
- Skim from time to time if necessary and make sure all the ingredients are covered with broth.
- Do not mix the ingredients while cooking.
- Turn off the heat and let stand for 30 minutes.
- Just before serving, add the peas and the snap peas and reheat.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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