How to Make Jamie Oliver Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, nikujaga (肉じゃが) japanese beef and potato stew. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

1. Take thinly sliced beef
2. Prepare potatoes, peeled and cut into quarters
3. Take warm water
4. Take dashi powder
5. Take soy sauce
6. Take mirin
7. Prepare sugar (optional)

Steps to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

1. Mix dashi powder with warm water.
2. In a medium saucepan, heat oil on medium heat. Fry the beef until no longer pink.
3. Add potatoes and other optional vegetables (e.g. carrots).
4. Add dashi mixture, soy sauce, mirin, and sugar (if desired). Bring to a boil and skim off the scum from the top. DO NOT STIR IT! The drop lid used in the next step will take care of spreading the flavours.
5. Lower heat to medium low and cover with a drop lid (otoshibuta) and let simmer for 30 minutes. If you don't have an otoshibuta you can improvise one with a bit of aluminium foil large enough to rest on top of the stew with small holes poked through it with a knife.

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