What is Nikujaga?
Nikujaga is Japanese meat and potato stew. Mainly Nikujaga, onions and carrots are boiled in soy sauce, sugar and mirin. There is a theory that the origin of Nikujaga is Heihachirō Togo of the Navy, which is often seen in Japanese history textbooks. He liked beef stew in England, where he studied abroad, and the result of trying to reproduce it in Japan seems to be the prototype of Nikujaga. In addition, potatoes contain a large amount of vitamin B1, which helps the body to use sugar efficiently and prevent fat from accumulating.
Let's get started.
1: Ingredients
200g (226.7g) 85% Lean Ground beef
200g (226.7g) Red potato
50g carrot
100g yellow onion
10 pcs frozen peas
130g (133g) water
(A) 45g soy sauce
(A) 30g sake rice wine
(A) 30g Mirin sweet sake
(A) 12g cane sugar
(A) 4g HON-DASHI soup base
(A) 12g canola oil
2: Directions
Groundwork : Remove the potato eyes from the potatoes. Peel the potatoes and soak them in water. / Peel the carrots.
Step 1: Cut the potatoes into bite size pieces. Cut the carrots into large chunks. Cut the onion into 6 wedges. Heat the potatoes and carrots in a 900-watt microwave for 2 minutes.
Step 2: Add oil to a frying pan heated on medium heat and fry the ground beef. When the color of the meat changes, add the ingredients from step1. When the oil blends in well, add water and heat until it boils.
Step 3: After boiling, cover and heat for 5 minutes.
Step 4: Skim the foam from the top of the surface. Add (A) and heat on medium heat for 10 minutes.
Step 5: Finally put the frozen peas.
Step 6: Serve on a plate and complete.
When you finish making it ...
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This is Nikujaga Recipe PDF
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