Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Name: Nikujaga (肉じゃが) Japanese Beef and Potato Stew
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg thinly sliced beef; 2 potatoes, peeled and cut into quarters; 2 cups warm water; 2 tsp dashi powder; 4 tbsp soy sauce; 6 tbsp mirin; 1 tbsp sugar (optional)

蛟龍Stormwyrm @stormwyrm

This is a meat (niku) and potato (jaga[imo]) stew that is a common staple of Japanese home cooking. Again, this dish normally includes a sliced onion fried with the beef in step 2. Add it in if you like, as well as other vegetables like carrots and daikon radishes. 🇯🇵 #12plates

蛟龍Stormwyrm @stormwyrm

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Ingredients

40 minutes

4 servings

1/2 kgthinly sliced beef
2potatoes, peeled and cut into quarters
2 cupswarm water
2 tspdashi powder
4 tbspsoy sauce
6 tbspmirin
1 tbspsugar (optional)

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Steps

40 minutes

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.