Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, dense and hearty nikujaga - japanese meat & potato simmer. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer is something that I’ve loved my entire life.
This Japanese meat and potato recipe or Nikujaga fits the bill. Nikujaga is a very common winter dish in Japan. It's such a delightful dish to eat, with a bowl of piping hot This is absolutely delicious and I can assure you that your family would enjoy it.
To get started with this recipe, we have to first prepare a few components. You can have dense and hearty nikujaga - japanese meat & potato simmer using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer:
- Take 250 grams Thinly sliced beef
- Prepare 3 Potatoes
- Take 2 Onions
- Prepare 1 Carrot
- Make ready 6 Snow peas
- Take 2 tbsp Vegetable oil
- Prepare 100 ml Sake (or cooking sake)
- Prepare 4 to 5 tablespoons Sugar (adjust to taste)
- Take 5 tbsp Soy sauce
Either beef or pork can be used. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese flavours It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes.
Instructions to make Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer:
- Cut the carrot and potatoes into bite sized pieces. Cut the onions in wedges. Cut the beef into 5 cm pieces. Blanch the snow peas.
- Heat some oil in a pan, add 1/4 of the beef and stir-fry over low heat.
- When the beef is cooked add the potatoes and carrots, and stir-fry until everything is coated in oil (the flavor of the beef will be transferred to the vegetables).
- Add the onions and keep stir-frying.
- Add the rest of the beef while spreading out the slices. Add the sake, and sprinkle in the sugar.
- Put on a small drop lid (a lid that rests right on top of the food), and simmer over low heat for 10 minutes.
- Remove the lid and swirl in the soy sauce. Cover with the lid again, and simmer for an additional 10 minutes.
- Mix everything together to evenly distribute the flavors. The potatoes fall apart easily, so be gentle.
- Cover with a lid again, and simmer for another 15 minutes over low heat. It's done when a toothpick inserted into a potato pierces through.
- Transfer to serving dishes, garnish with the snow peas and it's done!!
Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I loved the meat with the potatoes and onion. I wasn't able to find the dashi or sake so I used low sodium beef broth and dry white cooking. Nikujaga literally means meat (niku) and potatoes (jaga being the shortened form of jagaimo).
So that is going to wrap it up for this special food dense and hearty nikujaga - japanese meat & potato simmer recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
