Nikujaga (Japanese Beef Stew)
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 453.59 453.59 g ground beef or 453.59 g pork loin, cubed
- 4 potatoes, halved and cut in 1/4-inch cubes or 907.18 g pumpkin, cut into bite sized pieces
- 1 carrot, peeled and quartered
- 12 white pearl onions
- 8 large shiitake mushrooms, stemmed and quartered
- 4.92 ml minced ginger
- 1 yellow bell pepper
- 1 red bell pepper
- 709.77 ml dashi
- 473.18 ml sake
- 29.58 ml soy sauce
- 29.58 ml mirin
- 29.58 ml sugar
- 14.79 ml curry powder (optional)
- 29.58 ml green onions, chopped
- shichimi togarashi, to taste (optional)
- steamed japanese rice, as an accompaniment (optional)
directions
- Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
- Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
- Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.
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