 Recipe){kind=link}
Cookbook writer Rie McClenny says nikujaga, a Japanese-style beef and potato stew, is the “final consolation meals” for her. She grew up consuming it made with thinly sliced beef however started utilizing floor beef as an alternative after she moved to the USA. Whereas she likes to serve the stew as a facet dish, we discovered it made a stunning gentle supper as properly. McClenny recommends making a cartouche, a parchment lid that matches inside a big pot or a Dutch oven and rests immediately on the stew because it simmers. You are able to do that or just partially cowl the pot, as we did right here.
Storage: Refrigerate for as much as Four days, or freeze for as much as Three months.
Elements
Instructions
Lively:
20 minutes|
Complete: 45 minutes
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Step 1
In a big, heavy-bottomed pot or Dutch oven over medium-high warmth, warmth the oil till it shimmers. Add the potatoes, carrot and onion and cook dinner, stirring often, till the greens are coated with oil, 2 to three minutes. Add the water and convey to a boil.
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Step 2
Add the meat and stir to mix. Convey to a simmer, and use a spoon or a mesh skimmer to skim off impurities that rise to the floor. (This can allow you to obtain a clearer broth, however the stew will style nice even in the event you can not take away all of it.)
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Step 3
Add the sugar and cook dinner till dissolved, about 2 minutes. Add the soy sauce, sake and mirin. Style the broth, and add as much as 1 tablespoon of further sugar, if desired. Partially cowl with a lid and cook dinner over medium-low to medium warmth, till the potatoes are tender, about 15 minutes.
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Step 4
Take away the lid, and preserve at a energetic simmer till all of the elements are very tender and the liquid has decreased a bit, 10 to 15 minutes. The completed dish ought to be the consistency of a stew. Serve sizzling or heat.
Substitutions
As an alternative of sake >> use a dry white wine, akin to chardonnay, or skip it and add extra mirin, to style.
Variations
To make this stew meatless, omit the meat and substitute the water with kombu dashi for a richer broth.