Nikujaga Japanese Beef And Potato Stew 1771707886472 1pwt

Ingredients

• 300 g Thinly sliced beef (ribeye or chuck)
• 3 large Yukon Gold potatoes, peeled and cubed
• 1 medium Yellow onion, sliced into wedges
• 1 large Carrot, sliced into bite-sized rounds
• 200 g Shirataki noodles, drained and cut(optional)
• 400 ml Dashi stock
• 4 tbsp Soy sauce
• 3 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Sugar
• 1 tbsp Vegetable oil
• 6 pieces Snow peas for garnish(optional)

Instructions

1. 1

   Heat vegetable oil in a large pot over medium heat and sauté the sliced beef until just browned.

2. 2

   Add the onions, potatoes, and carrots to the pot, stirring for 2-3 minutes to coat the vegetables in the oil and beef fat.

3. 3

   Pour in the dashi stock, sake, and sugar, then bring the mixture to a boil.

4. 4

   Skim off any foam or impurities that rise to the surface to ensure a clean-tasting broth.

5. 5

   Add the soy sauce, mirin, and shirataki noodles, then reduce the heat to low.

6. 6

   Place an otoshibuta (drop lid) or a piece of parchment paper directly on top of the ingredients and simmer for 20 minutes.

7. 7

   Continue cooking until the potatoes are tender and the liquid has reduced by about half.

8. 8

   Remove from heat and let it sit for 10 minutes to allow the flavors to penetrate the potatoes before serving.