How to make Nikujaga | Japanese beef and potato stew
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Today we’re going to cook one of my
favorite Japanese recipes for the fall season— Nikujaga which literally means
beef and potatoes in Japanese. So let’s started Start by peeling your
potatoes depending on the size of your potatoes you’ll want to cut them in half
to ensure that they get cooked through I like rounding off the sharp edges. This
is a Japanese technique which prevents the potatoes from breaking apart. Now soak them in cold water to draw out excess starch while you prepare the
other ingredients. I’m adding the small carrots our soon to make the dish more vibrant peel and then slice to about quarter inch thick round pieces Now cut half a yellow onion into wedges. Try and separate the onion layers so
they can be evenly distributed in the stew I’m using about a dozen green beans
today, slice them into 1 to 2 inch pieces you can also use peas or edamame if you
like. I usually use sliced pork belly for this recipe but today we’re going to cook it the classic way with beef Am using thinly sliced Wagyu beef from
the Japanese grocery store if you don’t have one near you you can try a Chinese
or Korean grocery store they would usually have it in the frozen meat aisle turn on the stove to medium-high heat
and add a tablespoon of oil. once hot, add the potatoes and onions and stir till everything is coated with oil now let’s add the beef stir gently and make sure your beef
pieces don’t stick to each other once most of your beef is browned add
your dashi I’ve used about 1 and 3/4 cups in this video but depending on your
pot you want enough dashi to just about cover your meat and potatoes. Bring to a boil and skim off any fat that surfaces to the top You can now add the carrots I like adding the carrots at this point so that they still have a little crunch
when the stew is finished. Now add 2 tablespoons of sugar 2 tablespoons of sake 2 tablespoons of mirin and 3 tablespoons of soy sauce mix gently and turn down the heat to
medium bring to simmer and cover with an Otoshibuta for 15 minutes if you
don’t have one you can make one with tin foilt The otoshi buta allows the liquid
to get more concentrated by allowing the liquid to slowly evaporate it makes sure
that the heat is evenly distributed so you don’t have to turn or stir your
ingredients which may cause them to break While your stew is simmering let’s
prepare the Shirataki bring to a small pot of water to boil
and add your shirataki remove any scum that surfaces sit atop and boil for a couple minutes during this helps remove the fishy smell Once it’s ready dream
and rinse with cold water now cut up the shirataki and set it aside after 15 minutes you might want to check
if your potatoes have cooked through if it’s ready add the shirataki and beans
then cover and let it simmer for another three minutes when your beans have turned bright green
your Nikujaga is ready! I love eating Nikujaga with rice and
if you have any leftover it tastes even better when you heat it up the next day Good luck in the kitchen and enjoy 🙂

2 thoughts on “How to make Nikujaga | Japanese beef and potato stew

  1. Yummy! I love nikujaga! I like making a vegetarian version with mushrooms (mix of oyster, trumpet, and shitake) and tofu.

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