How to Prepare Appetizing Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free

Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free. Where I'm from (Osaka), niku is beef. If someone serves me Nikujaga and I don't see beef in it, that someone is in trouble. Some parts of Japan use pork for Nikujaga, I hear.

We're back to the US and had a great time in Japan! We're trying to recover from jet lag and get back to our regular routine (which is really hard to do with the kids!). Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or even water would work fine. you can have Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free

1. It's of Sliced beef.
2. Prepare of Onion.
3. You need of Potato.
4. You need of Syoyu.
5. It's of Mirin.
6. It's of Sake.
7. It's of Sugar.

Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. 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. Regardless of the type of meat you use, it is important to use thinly sliced meat as the cooking time is very short and the stewed meat needs to become tender in a short period of time.

Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free step by step

1. Cut onion.
2. Cut potato, soak and rinse in water.
3. Sauté onion with olive oil.
4. Add beef.
5. Add potato.
6. Add little water then boil for 5 min.
7. Add syoyu, sake, mirin, sugar (or you can use sukiyaki sauce).
8. Boil for 5-10 till potato is soft enough.
9. Enjoy your meal!!!!.

Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like. The beef can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat, otherwise the meat will get dried out. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works surprising well. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice.