Nikujaga
Beef and potato simmered in dashi with soy and mirin. The classic of Japanese home cooking.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the potatoes into large pieces and soak them ten minutes in cold water to lose the surface starch.
Fry the onion in oil for two minutes, add the thinly sliced beef and cook until it loses its pink.
Add the potato and carrot and turn them so they take on the fat from the meat.
Add the dashi, sake and sugar, bring it up and skim.
Cover with an otoshibuta or a foil disc with a hole in it and simmer ten minutes over medium heat.
Add the soy and mirin and simmer fifteen minutes more, until only a little liquid is left at the bottom.
Add the beans for the last three minutes, take it off the heat and let it stand twenty minutes.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Yumi Kimura from Yokohama, JAPAN · CC BY-SA 2.0