Recipe of Perfect Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I have loved my whole life. They are nice and they look fantastic.

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

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.
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. It is very much mom's cooking Meat in Nikujaga has to be beef (at least I believe that).

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