Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer. This Japanese meat and potato recipe or Nikujaga fits the bill. Nikujaga is a very common winter dish in Japan. It's such a delightful dish to eat, with a bowl of piping hot This is absolutely delicious and I can assure you that your family would enjoy it.

The meat is added for flavor rather than substance, just like most of. Nikujaga is, as its name suggests, meat (niku) and potatoes (jagaimo) stewed together. If thinly sliced beef is not available, cut a slab of steak or other meat into slices. You can have Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer

You need 250 grams of Thinly sliced beef.
Prepare 3 of Potatoes.
You need 2 of Onions.
It's 1 of Carrot.
It's 6 of Snow peas.
It's 2 tbsp of Vegetable oil.
Prepare 100 ml of Sake (or cooking sake).
Prepare 4 of to 5 tablespoons Sugar (adjust to taste).
It's 5 tbsp of Soy sauce.

Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I loved the meat with the potatoes and onion. I wasn't able to find the dashi or sake so I used low sodium beef broth and dry white cooking.

Dense and Hearty Nikujaga - Japanese Meat & Potato Simmer instructions

Cut the carrot and potatoes into bite sized pieces. Cut the onions in wedges. Cut the beef into 5 cm pieces. Blanch the snow peas..
Heat some oil in a pan, add 1/4 of the beef and stir-fry over low heat..
When the beef is cooked add the potatoes and carrots, and stir-fry until everything is coated in oil (the flavor of the beef will be transferred to the vegetables)..
Add the onions and keep stir-frying..
Add the rest of the beef while spreading out the slices. Add the sake, and sprinkle in the sugar..
Put on a small drop lid (a lid that rests right on top of the food), and simmer over low heat for 10 minutes..
Remove the lid and swirl in the soy sauce. Cover with the lid again, and simmer for an additional 10 minutes..
Mix everything together to evenly distribute the flavors. The potatoes fall apart easily, so be gentle..
Cover with a lid again, and simmer for another 15 minutes over low heat. It's done when a toothpick inserted into a potato pierces through..
Transfer to serving dishes, garnish with the snow peas and it's done!!.

It's filling and comforting, and appears quite frequently for dinner at our You are here. Home»A vegan version of nikujaga (Japanese meat and potatoes), plus how to remake Japanese recipes to make them vegan. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese flavours It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes.