How to Prepare Homemade Nikujaga (肉じゃが) Japanese Beef and Potato Stew

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Many things affect the quality of taste from Nikujaga (肉じゃが) Japanese Beef and Potato Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nikujaga (肉じゃが) Japanese Beef and Potato Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nikujaga (肉じゃが) Japanese Beef and Potato Stew estimated approx 40 minutes.

To begin 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 can achieve that.

This is a meat (niku) and potato (jaga[imo]) stew that is a common staple of Japanese home cooking. Again, this dish normally includes a sliced onion fried with the beef in step 2. Add it in if you like, as well as other vegetables like carrots and daikon radishes. 🇯🇵 #12plates

Ingredients and spices that need to be Make ready to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

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

Instructions to make 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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