Easiest Way to Make Yummy Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Nikujaga (肉じゃが) Japanese Beef and Potato Stew. Thinly-sliced beef simmered with potatoes, shirataki noodles, and onion in savory dashi broth, Nikujaga or Japanese meat and potato stew is an iconic home-cooked dish in Japan. We're back to the US and had a great time in Japan! Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth)

Salty, sweet and full of umami richness, nikujaga or Japanese beef and potato stew, is a delicious dish that you're not likely to find in a restaurant. Nikujaga is flavored with dashi, soy sauce, sake and mirin. Nikujaga (肉じゃが) Japanese Meat and Potatoes. You can have Nikujaga (肉じゃが) Japanese Beef and Potato Stew using 7 ingredients and 5 steps. Here is how you achieve that.

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

1. You need 1/2 kg of thinly sliced beef.
2. You need 2 of potatoes, peeled and cut into quarters.
3. It's 2 cups of warm water.
4. Prepare 2 tsp of dashi powder.
5. Prepare 4 tbsp of soy sauce.
6. Prepare 6 tbsp of mirin.
7. It's 1 tbsp of sugar (optional).

If you were to ask me what my favourite winter dish was growing up, I would definitely say nikujaga (肉じゃが). Nikujaga (meat and potatoes in Japanese) is a homey dish made of simmered potatoes, onion, shirataki, and. So when our friends Bridget & Bobby came out to Japan for a couple of days, we took a cooking class at SmithKitchen in Tokyo. We learned to make a Japanese omelet (it is a bit stressful), sesame-flavored green beans, clam miso, and meat & potato stew.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew step by step

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..

Everything was delicious, but there was something. With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its If Japan had burly roughnecks and lumberjacks, Nikujaga (肉じゃが) would be their meal. It's a real work horse of the Japanese home kitchen and. The resulting Japanese-style beef stew, dubbed nikujaga, began to appear in Navy cookbooks across Japan. Since then, the recipe has trickled down from the hands of navy chefs to the kitchens of families across Japan. "Nikujaga", Japanese-style Beef and Potato Stew Recipe.