Beef & Potato "Nikujaga" Stew
Traditional comfort dish from Japan
Soup & stew donabe, "Miso-shiru Nabe"
- 1 tablespoon sesame oil
- 1 knob ginger, thinly-sliced into shreds
- 1 medium-size onion, thinly-sliced
- 14 oz (400 g) thinly-sliced beef, cut into bite-size pieces
- 4 oz (120 g) carrot, cut into oblique
- 14 oz (400 g) yukon gold potatoes, cut into large cubes
- 8 oz (240 g) “konnyaku” yam jelly noodles, cut into bite-size length
- 1/4 cup (60 ml) sake
- 1 1/4 to 1 1/2 cups dashi stock
- 2 tablespoons Okinawa black sugar or raw brown sugar
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 2 tablespoons light color soy sauce ("usukuchi shoyu")
- shichimi togarashi
- Heat the sesame oil in "Miso-shiru Nabe" over medium-heat. Saute the ginger and onion until the onion is very soft (7-8 minutes).
- Add the beef and stir until it’s mostly cooked.
- Add the carrot, potatoes, and konnyaku noodles. Stir again.
- Turn the heat to medium-high. Add the sake and enough dashi stock to almost cover the ingredients.
- Add the sugar and mirin. Once the broth is almost boiling, turn the heat down to simmer. Meanwhile, skim as necessary.
- Line the surface with a drop lid ("otoshi buta") or a parchment paper. Cover with lid and simmer for 10 minutes.
- Add both kinds of soy sauce and continue to simmer for 15 minutes or until the potatoes are tender when tested with a toothpick.
- Turn off the heat and let it rest for 15 minutes.
- Serve into individual bowls and sprinkle some shichimi togarashi if you like.
Serving suggestion: Garnish with tender asparagus.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml