Nikujaga 肉じゃが Japanese beef potato stew

Nikujaga is a traditional Japanese dish that translates to "meat and potatoes." It is a hearty and comforting stew typically made with beef, potatoes, onions, and other vegetables. The ingredients are simmered in a flavorful broth made with soy sauce, sake, mirin, kombu and sugar, resulting in a savory and slightly sweet taste.

Ingredients: 

Soup

  • 400ml water
  • 4tbsp soy sauce
  • 4tbsp mirin
  • 4tbsp sake
  • 1tbsp Kombu powder
  • 4tbsp sugar

Other Ingredients

  • 400-500g Beef or pork (minced meat is fine too)
  • 6 potato
  • 2 Carrot
  • 2 Onion

 

Instructions

1. Prepare the Vegetables

  • Peel and cut the potatoes into bite-sized chunks.
  • Peel and slice the carrots into thin rounds.
  • Peel and slice the onions.

2. Cook the Meat:

In a large pot or deep pan, cook the beef or pork over medium heat until browned. If using minced meat, make sure it's well-cooked and broken into smaller pieces.  

3.Add Vegetables:

Add the sliced potatoes, carrots, and onions to the pot with the cooked meat.

4.Prepare the Soup:

In a separate bowl, mix the water, soy sauce, mirin, sake, Kombu powder, and sugar to create the soup base.

5.Simmer

  • Pour the prepared soup over the meat and vegetables in the pot.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Remove astringency to make soup clear.

 

6.Cook Until Vegetables are Tender:

Allow the ingredients to simmer with lid until the potatoes and carrots are tender. This usually takes about 20-30 minutes.

7.Soaking:

After the cooking process, let the soup and ingredients soak for 1 hour. This step helps the flavors further develop.

8.Serve:

Once the soaking is complete, reheat the soup if necessary, and your Japanese stew is ready to be served. You can enjoy it with a side of steamed rice.

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