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

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Make ready thinly sliced beef
2. Get potatoes, peeled and cut into quarters
3. Make ready warm water
4. Take dashi powder
5. Take soy sauce
6. Prepare mirin
7. Take 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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