Nikujaga (Japanese Beef and Potato Stew)
Nikujaga is known as an important Japanese home meal. “Niku” means meat (and it’s usually Japanese beef for this dish) and “Jaga(-imo)” means potato. Other than Japanese beef and potato, there are carrot and onion. As for color and texture, you can add green beans and Shirataki to add volume. It’s a bit funny but it is said that if young women she can cook this dish very well, she is ready for getting married. What an interesting and important dish!
Ingredients (2 servings):
150g Japanese beef
2 Tbsp Rice oil
1 cup (200ml) Dashi *Water is also ok!
2 Tbsp Soy sauce
2 Tbsp Sugar
2 Tbsp Sake
2 Tbsp Mirin
1. Cut the carrots into bite-size pieces, the potato into big pieces and the onion into wedges.
2. Heat the oil in a pot, add the Japanese beef and stir-fry until cooked through. Then, remove the beef once it is done.
3. Pour oil into pot again and add onions. Once the onions are coated with oil, add the remaining vegetables. Stir-fry until oil is distributed throughout.
4. Once the Dashi is poured to the pot, add all the seasonings. Put the drop lid and stir occasionally.
5. When the liquid is almost gone, turn off the heat and place in a bowl.
YUCa’s Tips :
1. Cut potatoes into large pieces.
2. Remove beef once cooked.
3. Cover with a drop-lid and stir occasionally.