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This is how cooking recipe Nikujaga Japanese Beef and Potato Stew with 7 ingredients and 5 stages of easy cooking, which is tasty delicious.

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Hi my mother, at this time you can cook recipe Nikujaga (肉じゃが) Japanese Beef and Potato Stew with 7 ingredients and 5 steps. Next this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 7 ingredients and 5 stages of easy cooking Nikujaga (肉じゃが) Japanese Beef and Potato Stew.

Ingredients all Nikujaga (肉じゃが) Japanese Beef and Potato Stew

1. Prepare 1/2 kg : thinly sliced beef.

2. Prepare 2 : potatoes, peeled and cut into quarters.

3. Prepare 2 cups : warm water.

4. Prepare 2 tsp : dashi powder.

5. Needed 4 tbsp : soy sauce.

6. Needed 6 tbsp : mirin.

7. Prepare 1 tbsp : sugar (optional).

If all raw materials Nikujaga (肉じゃが) Japanese Beef and Potato Stew it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking 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. DO NOT STIR IT! The drop lid used in the next step will take care of spreading the flavours..

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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