How to Make Perfect Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started 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 that.

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

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