New! Nikujaga (Stew Beef and Potatoes)

NIKUJAGA (NIKU=Meat JAGAIMO=Potato)
One of the most classic home cooking in Japanese cuisine, slowly stewed with beef slices, potatoes, onions, carrots and other ingredients. A simple and heart-warming warm stew dish is best to enjoy in the cold and rainy season now~

Ingredients:

Potato - 1nos

Carrot - 1/2nos

Onion - 1/2nos

Beef/Pork Slices - 200~300gm

Snow pea - Optional

Shiirataki (Konnyaku strip) - A/N

Dashi - 100~200ml

Seasoning:

Mirin - 1~2Tbsp

Cooking Sake - 1~2Tbsp

Soy Sauce - 1~2Tbsp

Sugar - 1Tbsp

Tongarashi (7 Spice Chili powder) - A/N

Recipe video:

Preparations:

1. Prep onion, snow pea, carrots and potatoes.

2. Mentori the Potatoes (Cut off the sharp corners on the vegetables (e.g. potatoes, white radishes). 

Remember to soak the cut potatoes in water to avoid oxidation and blackening.

3.Blanch for 30second for snow pea and 1～2 minutes for Shiiratake. (For remove fishy taste).

4. Remove and cut half soak cold water.

5. Dashi 200ml (you could homemade it or either use dashi powder).

6. Heat oil, fry the beef slices (no need to fry until fully cooked), take it out and set aside.

7. Saute sliced onion, add potato wedges and carrots.

8.Add Shiiratake and beef slices just now and stir well.

9. Add the broth and boil until it boils, use a small sieve to remove impurities on the surface. Add seasoning (Soy sauce, mirin, cooking sake & sugar)

Cover the pot and simmer for 8-10 minutes

10. After simmer 10 minutes could add on snow pea. 

11. Switch off the fire and plating, enjoy your Nikujaga!

~Thanks For Chef Crystal Chew providing recipes & videos~