Nikujaga: Japanese version of meat and potatoes
I love stews and nikujaga is no exception. One thing I keep changing about this meat and potato stew is the fact that there isn’t enough vegetables in it. Oh well, just add peas or carrots or spinach if you like but the basic is really all you need to know before you can change it to your taste. It’s especially easy to make nikujaga, all you need is the basic soy sauce, sugar and onion. And the rest of the dish’s umami-ness comes from the meat and the potatoes. If you have shitake mushrooms or any kind of mushrooms at all, add it into your nikujaga. It’s a perfect blend with the meat and potatoes.
You will have to excuse me, I love dressing up my meals :D This dish would warm you up during these cold wintry days and if you want, eat it with kimchi – it’s always my favorite combo.
Anyway, the basic ingredients are these:
* 2 medium size Potatoes
* 500 g Beef or pork: thin sliced
* 1 Onion, sliced
* 1-2 tbsp Sugar
* 2 tbsp Soya sauce
* Japanese katsuo soup stock (benito) (optional)
Method:
1. Cut you potatoes into small chunks.
2. Heat pan, add oil and saute your onions. Add your meat in now and then potatoes.
3. Season with 2 tablespoons of soya sauce and 1-2 tablespoon of sugar. I would start with one first to test.
4. Saute the ingredients together and then add 2 cups of water. Flavor with bonito now, if you’re using any, and let it simmer.
5. Add vegetables of your choice or mushrooms when it starts to simmer and cover to cook for up to 1 hour so your meat will be tender and your potatoes are soft.
Check out this video as well:
She’s added more ingredients in, so just follow your tastebuds. Mirin is an exceptional choice of seasoning to give your stew a more rounded flavor.
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