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

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How to Make Award-winning Nikujaga (肉じゃが) Japanese Beef and Potato Stewby KajiRoon.How to Make Award-winning Nikujaga (肉じゃが) Japanese Beef and Potato StewNikujaga (肉じゃが) Japanese Beef and Potato Stew. Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious. Nikujaga (肉じゃが) Japanese […]

Nikujaga (肉じゃが) Japanese Beef and Potato Stew.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first 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 that.

The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

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