Nikujaga Recipes

JAPANESE NIKUJAGA RECIPE (BEEF STEW)

Steps:

• Peel and cut 3 potatoes into bite-sized chunks and soak in a bowl of water
• Peel and cut the carrot into bite-sized chunks
• Peel and slice the onion
• Pinch the curly end of the snow peas and pull downward along the pod to remove the strings
• Add 0.25 tsp of salt to the snow peas and heat in a microwave oven for 30 seconds (1000 W microwave)
• Remove the sliced potatoes from the bowl of water and pat dry
• Add 1 tbsp of vegetable oil into a frying pan
• Add the sliced beef and cook on medium heat until browned
• Add the carrots, potatoes, and onions into the same frying pan and fry on medium heat for 2-3 minutes
• Add the dashi and 0.5 cups of water. Cook over low heat until boiling
• Add the cooking alcohol, mirin, and sugar into the frying pan
• Cover and stew on low heat for about 10 minutes
• Add the 3 tbsp of soy sauce, cover, and stew on low heat for about 10 minutes again
• Add the snow peas into the frying pan, turn off the heat, serve, and enjoy!

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)

Steps:

• Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
• Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
• Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

NIKUJAGA (JAPANESE BEEF STEW)

Steps:

• Heat the oil in a pan.
• Add the beef and brown on all sides.
• Add the onion, squash and carrot and saute for 5 minutes.
• Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.

NIKUJAGA, MORIMOTO-STYLE

Steps:

• Preheat oven to 350 degrees F.
• In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes.
• Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.