Nikujaga(meat and potatoes)
Nikujaga is one of the most popular Japanese dishes. We cook it with fine sliced beef, potatoes and onion.The point is using good quality beef.
Ingredients
- 1 onion (200g)
- 3 potatoes (500g)
- 1 carrot (150g)
- 180g slice beef
- 1 table spoon oil
- A
- 500ml Dashi(Japanese soup stock)
- 100ml mirin
- 40ml soy sauce
- 5~8g sugar
1.Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges. Peel and cut the potatoes into quarters.
2.Heat oil in a large pot on medium heat, add the sliced beef and sauté until it is no longer pink.
3.Add onion, potatoes, and carrot into the pot and sauté together.When the vegetables are coated with oil, add dashi, mirin, sugar, and soy sauce.
Bring to a boil.
Once boiling, turn down the heat to medium and skim off the scum. Make sure all the ingredients are flat and covered with the soup.
4.Place aluminum foil or oven sheet and simmer on medium heat for 20 minutes.
Do not mix the ingredients while cooking.
Turn off the heat and discard. Let it stand until 30 minutes before serving.
The flavors will soak into the ingredients while cooling down.
When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times.
Check the flavors for the last time.
