Nikujaga Japanese Beef Stew Recipes

NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)

Steps:

• Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
• Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
• Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
• Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
• Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.

NIKUJAGA (JAPANESE BEEF STEW)

Steps:

• Heat the oil in a pan.
• Add the beef and brown on all sides.
• Add the onion, squash and carrot and saute for 5 minutes.
• Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.

NIKUJAGA (JAPANESE BEEF STEW)

Steps:

• Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
• Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
• Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.

NIKUJAGA - JAPANESE BEEF STEW

Steps:

• In a large pot over high heat, add oil and onions. Cook until onions are translucent (about 5 minutes).
• Add beef and cook for 5 minutes or until cooked through. Add potatoes and carrots and cook for another 3 minutes. Add sake, dashi stock, soy sauce, sugar and mirin, and cook for 20-30 minutes, or until vegetables are tender). Serve with a side of Japanese rice
• Serve with a side of Japanese rice

JAPANESE NIKUJAGA RECIPE (BEEF STEW)

Steps:

• Peel and cut 3 potatoes into bite-sized chunks and soak in a bowl of water
• Peel and cut the carrot into bite-sized chunks
• Peel and slice the onion
• Pinch the curly end of the snow peas and pull downward along the pod to remove the strings
• Add 0.25 tsp of salt to the snow peas and heat in a microwave oven for 30 seconds (1000 W microwave)
• Remove the sliced potatoes from the bowl of water and pat dry
• Add 1 tbsp of vegetable oil into a frying pan
• Add the sliced beef and cook on medium heat until browned
• Add the carrots, potatoes, and onions into the same frying pan and fry on medium heat for 2-3 minutes
• Add the dashi and 0.5 cups of water. Cook over low heat until boiling
• Add the cooking alcohol, mirin, and sugar into the frying pan
• Cover and stew on low heat for about 10 minutes
• Add the 3 tbsp of soy sauce, cover, and stew on low heat for about 10 minutes again
• Add the snow peas into the frying pan, turn off the heat, serve, and enjoy!