How to Cook Nikujaga Recipe, Japanese-style Homemade Beef Stew

Nikujaga Recipe, Japanese-style Homemade Beef Stew

Nikujaga

Dalgano - Recipes Japan | Have you tasted nikujaga? This is a Japanese-style beef and potato stew. This dish is usually eaten by families in Japan in winter because it can warm the body and restore appetite when the weather is cold. You can also enjoy the delicious nikujaga by making your own at home. It's not at all difficult to make.

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Ingredients (make 4 servings):

• 3 medium-sized potatoes
• 100 gr beef thinly sliced
• 1 onion
• 1 carrot
• 100 gr shirataki (can be exchanged for vermicelli)
• 50 gr chickpeas
• 2 tablespoons cooking oil
• 200 cc fish stock
• 5 tablespoons of sugar
• 2 tablespoons soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon salt or to taste

Method of Making Nikujaga:

1. Peel the potatoes and cut them into pieces, then soak them in water so they don't change color. Soak the vermicelli in water until soft, then drain and cut into 10 cm lengths.
2. Slice the carrots, chop the chickpeas into matchsticks, and thinly slice the onions.
3. Heat the oil in a pan, then sauté the onions and vegetables (except chickpeas) until wilted. Add fish stock, sugar, salt, cooking wine, and soy sauce. Simmer for 10 minutes.
4. Enter the meat and beans, then cook until the beans are cooked. Remove from the stove and serve warm.