How To Make Nikujaga (肉じゃが) Japanese Beef and Potato Stew So Easy

The Recipe For Making Nikujaga (肉じゃが) Japanese Beef and Potato Stew.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew You can make Nikujaga (肉じゃが) Japanese Beef and Potato Stew using 7 ingredients in 5 quick steps. The following is an easy way to make it.

Ingredients Required To Make Nikujaga (肉じゃが) Japanese Beef and Potato Stew

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

Step By Step 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..

That's how to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew Recipe.

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