Steps to Make Ultimate Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth) Kitchen Princess Bamboo: Japanese Everyday Food. In Japan, thinly sliced meat is more common than large chunks of meat like in western countries. Some niku-jaga recipes cook the thinly sliced beef (or pork) プロ直伝『本当においしい肉じゃが』Most loved Japanese dish in Japan "Nikujaga" "Beef and potato stew".

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I have loved my whole life.

To get started with this recipe, we have to 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:

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

Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. The chef of the Imperial Japanese Navy was asked by the then Marshal-Admiral, Heihachirō Tōgō to make a beef stew that he became fond of while studying in Portsmouth. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

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.

This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. The chef of the Imperial Japanese Navy was asked by the then Marshal-Admiral, Heihachirō Tōgō to make a beef stew that he became fond of while studying in Portsmouth. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. If someone serves me Nikujaga and I don't see beef in it, that someone is in trouble. Some parts of Japan use pork for Nikujaga, I hear..say nikujaga (肉じゃが).

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