Simple Nikujaga. nikujaga stew… now that is a recipe which I might be able to reconstruct pretty soon. You say that you cut the beef into thin strips, we do the same most of the time in goa too. I prefere it that way too.

Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like. The beef can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat, otherwise the meat will get dried out. Nikujaga is a traditional dish and recipe that Japanese mothers pass down from generation to generation. You can have Simple Nikujaga using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Simple Nikujaga

You need of Meat and vegetables.
It's 500 g of beef(sukiyaki or minced).
Prepare 2 of potatoes 250g.
Prepare 4 of carrots 250g.
You need 2 of onions 250g.
Prepare 10 of beans.
It's of Soup.
It's 6 tablespoon of sugar.
It's 4 tablespoon of soy sauce.
Prepare 200 ml of water.

Konnyaku noodle However, it is a unique ingredient used in the Nikujaga recipe. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every. To contain the umami in the ingredients, use a lid that fits the pan tightly and avoid opening it as much as possible.

Simple Nikujaga step by step

Peal potatoes, cut into bite-size and put them in water for 5 min to remove starch..
Peal and slice carrots, roughly 5mm..
Slice onion..
In a pot, stack potatoes, carrots, onions and then beef. Mix the soup and pour in. Recommend to use cast iron pot such as Le Creuset..
Put a lid, put the pot on a small fire and wait for about 15min. Water coming out from vegetables, this makes the taste richer..
Prepare the beans aside. Put them in boiled water till they become soft enough..
Let’s return to the pot. Check the hardiness of potatoes. Just stick chopsticks or any, if it easily go through, remove the lid and keep heating until the soup become less..
Let’s eat!.

Simmering the ingredients with the tight lid will help to extract the water from the vegetables, keeping the amount of dashi stock and seasonings to a minimum. Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or even water would work fine. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. Nikujaga is a Japanese dish loved by people of all ages! Just like a plate of meat and potatoes is a hearty comfort food in Western culture, nikujaga is comfort food in Japan!