Step-by-Step Guide to Prepare Super Quick Homemade Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

1. Prepare thinly sliced beef
2. Make ready potatoes, peeled and cut into quarters
3. Take warm water
4. Make ready dashi powder
5. Take soy sauce
6. Make ready mirin
7. Prepare 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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