Mother’s taste Nikujaga- potato and beef stew with Dashi

Hello! How are you everyone?

Nikujaga is Meat and potatoes are a staple dish for Japanese people.
It is also called “mother’s taste” in Japan.
It is a dish that has been around for a long time and is probably one of the dishes passed down from mother to daughter.
These days, many households make it simply by using dashi (soup stock) powder instead of soup stock.
This is probably due to the fact that they are both working and have little time to cook.
However, I would like to introduce a delicious Nikujaga using a freshly made dashi.
Please refer to the previous article on how to make dashi using a teapot.

What you will need this time
Potato
Carrot
Onion
Konjac noodles (You can buy at Coles or Asian shops).
Beef thin sliced (You can buy at Asian shops, and they are already sliced). called shabu shabu style beef.
Soy sauce, Sake, Mirin. (You can buy at Asian ships or sometime find them at Woolworth or Coles)

Tip for making Nikujaga
Choose thin beef with a good amount of fat.
The amount of fat in beef used for Nikujyaga is crucial.
Too much fat will result in a greasy texture, while too little will result in a bland texture.

Sautee ingredients before simmering. Although nikujaga is a stewed dish, the process of adding water and simmering is only the “finishing touch.
By sautéing the ingredients first, it prevents them from falling apart. It also adds a savory flavour.

Remember stewed dishes have more flavour the next day.

Nikujaga

grazing wombat

Soft and flavour well potato, carrot and beef stew with Japanese stock

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course dinner, Main Course

Cuisine Japanese

Servings 3 people

Ingredients

  

• 200 g Beef thin sliced shabu shabu style cut
• 4 each Potato 480g
• 1 each Carrot 100g
• 1 each Onion
• 100 g Konjac noodles Shirataki
• 450 ml Dashi stock
• 3 tbsp Soy sauce
• 2 tbsp Sake
• 1.5 tbsp Mirin
• 1.5 tbsp Sugar
• 1.5 tbsp Oil

Instructions

 

• Open the pack of konjac noodles, put them into a strainer, and wash well.
• Put the konjac noodles into a bowl and using scissors and cut into short lengths.
• Put the konjac noodles into a pot of boiling water and cook for 1-2mins.
• After 2mins, strain the konjac noodles, rinse, and drain off water.
• Wash and peel the potato and carrot.
• Cut the potato and carrots into bite sized pieces.
• Cut the onion in wedges.
• Put the oil into a pot and turn the heat to mid.
• Add the onion and cook until soft.
• Put the beef in a pan and cook.
• Add the potato and carrot and stir-fry the vegetables until they are slightly transparent on the surface.
• Add konjac noodles and stir well.
• Add the dashi stock.
• Add sake, mirin, sugar and cover with a baking paper and let simmer for 15-20mins (cook the potato and carrot get soften).
• Check the potato and carrot are soft and add soy sauce and cover baking paper and let simmer for 5-6mins and done.

Video

Keyword dinner ideas, dinner manus, easy to make, Japanese authentic food

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