Easiest Way to Make Any-night-of-the-week Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I have loved my whole life.

To begin with this recipe, we have to 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 it.

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

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

Steps 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.
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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