1/1 Photo of Nikujaga, Morimoto-Style
This is a japanese style beef stew made by morimoto on iron chef. It's not a traditional japanese recipe so don't give me grief about that. Be advised this recipe is sweeter then american beef stew.
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Units: US | Metric
- vegetable oil
- 1 lb beef rib eye
- 4 potatoes, halved and cut in 1/4-inch slices
- 1 carrot, peeled and quartered
- 12 baby onions
- 1 yellow bell pepper
- 1 red bell pepper
- 2 cups sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin (sweet cooking sake)
- 2 tablespoons chives, finely chopped
- 2 tablespoons sugar
- hot chili oil
- 1Preheat oven to 375 degrees.
- 2In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned.
- 3Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices.
- 4Place pan in oven for 15 minutes.
- 5Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers.
- 6Cut the meat and vegetables into bite size pieces and set aside, keeping warm.
- 7Deglaze pan with sake. Add soy sauce, sugar and mirin. Thicken, if necessary, with cornstarch and water.
- 8Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.
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Nutritional Facts for Nikujaga, Morimoto-Style
Serving Size: 1 (768 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 779.3
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 10.3 g
- Cholesterol 77.1 mg
- Sodium 645.7 mg
- Total Carbohydrate 77.7 g
- Dietary Fiber 9.1 g
- Sugars 19.1 g
- Protein 28.6 g