How To Make Nikujaga (Japanese Meat and Potato Stew) (Recipe) 肉じゃがレシピ (作り方)

Von Just One Cookbook · 45 Min.

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Zubereitung

1. Cut the onion into ½-inch (1.3 cm) wedges. Cut the carrot into 1-inch (2.5 cm) pieces on the diagonal, turning it a quarter turn between cuts.
2. Quarter the Yukon gold potatoes, round off their sharp edges with a knife, then soak them in water to remove starch.
3. Remove the strings from the snow peas. Blanch them in boiling salted water for 1 minute, then take them out and keep the water boiling.
4. Cut the shirataki noodles roughly in half, blanch them in the boiling water for 1 minute, then drain well and set aside.
5. Cut the beef in half or thirds so the pieces are about 3 inches (7.6 cm) wide.
6. Preheat a large pot or Dutch oven on medium heat, add 1 Tbsp neutral oil and sauté the onion until coated with oil.
7. Add the beef and cook until no longer pink.
8. Add the potatoes and coat them well with the cooking liquid in the pot.
9. Add the carrot and shirataki noodles and mix everything together.
10. Add 2 cups dashi, adding water if needed so the liquid nearly covers the ingredients. Cover and bring to a boil, then skim off the scum and foam.
11. Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce and 4 Tbsp mirin, mix together, and place an otoshibuta on top.
12. Simmer on low heat for 12–14 minutes, or until a skewer pierces a potato easily.
13. Turn off the heat, remove the otoshibuta, and let rest uncovered for 30–60 minutes, ideally.
14. To serve, add the snow peas to the pot, cover and reheat on medium heat, then reduce the heat and simmer for a few minutes. Serve with some cooking liquid.

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