Snapguide

How to make nikujaga (japanese beef and potato stew)

Make Nikujaga (Japanese Beef and Potato Stew)

5
STEPS
INGREDIENTS
1.\tMarinate the meat with grated ginger and yakiniku sauce.

1. Marinate the meat with grated ginger and yakiniku sauce.

2.\tLeave for at least one hour.

2. Leave for at least one hour.

3.\tCut each potato (unpeeled) into four. Make a small cut in the centre of each.

3. Cut each potato (unpeeled) into four. Make a small cut in the centre of each.

4.\tFry the potatoes in olive oil on low to medium heat. Make sure that the inner part of the potato is in contact with the oil.

4. Fry the potatoes in olive oil on low to medium heat. Make sure that the inner part of the potato is in contact with the oil.

5.\tAfter five minutes, turn the potatoes and fry them on the other side of the inner part.

5. After five minutes, turn the potatoes and fry them on the other side of the inner part.

6.\tAfter another five minutes, move the potatoes to the edge of the pan, place the meat in the centre, turn the heat up a little (medium to high), and brown it lightly on both sides.

6. After another five minutes, move the potatoes to the edge of the pan, place the meat in the centre, turn the heat up a little (medium to high), and brown it lightly on both sides.

7.\tTurn the potatoes over so that the outer peel is in contact with the oil. Place the browned meat on top of the potatoes. Add the onions, carrots, and celery stalks.

7. Turn the potatoes over so that the outer peel is in contact with the oil. Place the browned meat on top of the potatoes. Add the onions, carrots, and celery stalks.

8.\tAdd the soup stock.

8. Add the soup stock.

9.\tWhen the stock begins to boil, turn down the heat and cover. Simmer for about 20 minutes.

9. When the stock begins to boil, turn down the heat and cover. Simmer for about 20 minutes.

10.\tCheck the potatoes are soft, then add the mushrooms and celery leaves.

10. Check the potatoes are soft, then add the mushrooms and celery leaves.

11.\tAdd one tablespoon of soy sauce.

11. Add one tablespoon of soy sauce.

12.\tCover again, turn the heat to medium-low, and cook for about 5 minutes.

12. Cover again, turn the heat to medium-low, and cook for about 5 minutes.

13.\tAnd there it is \u2013 Ari and Bob\u2019s nikujaga.

13. And there it is – Ari and Bob’s nikujaga.

14. Although nikujaga is a Japanese dish, it goes particularly well with a nice English ale. Why not give it a try?

  • 300.0g beef
  • 4.0 medium-sized potatoes
  • 1.0 small carrot
  • 1.0 large onion
  • 1.0Tbsp grated ginger
  • 1.0c mushrooms
  • chopped celery stalk
  • chopped celery leaves
  • 1.0Tbsp olive oil
  • 1.0Tbsp soy sauce
  • 1.0c soup stock
  • 1.0Tbsp Yakiniku sauce or barbecue sauce