Steps to Make Award-winning Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hello everybody, it is me, Dave, 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. It is one of my favorites food recipes. This time, I am going to 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 on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. 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 wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Take 2 cups warm water
4. Make ready 2 tsp dashi powder
5. Get 4 tbsp soy sauce
6. Make ready 6 tbsp mirin
7. Get 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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