Nikujaga stew

nikujaga_stew

Nikujaga, which literally means “meat and potatoes,” is a traditional Japanese stew that is hearty, healthy, and easy to prepare. This dish is a staple of Japanese home-cooking and is often enjoyed during the colder months of the year. The recipe is simple and straightforward, with only a few ingredients required, making it an ideal meal for busy individuals who don’t have a lot of time to spend in the kitchen.

The dish’s origins can be traced back to the Meiji Era, when Japan was transitioning from a feudal society to a modern one. During this time, Japan began to open up to the world and was heavily influenced by Western cultures, leading to the introduction of new food and cooking techniques. However, the Nikujaga recipe was created during this period from a desire to create a new dish that would be both comforting and filling for the working-class population, using ingredients that were readily available and affordable.

Nikujaga may be a simple dish, but it is packed with flavor and has a unique combination of sweet and savory flavors. The stew is typically made up of thinly sliced beef, potatoes, onions, carrots, and a sweetened soy sauce broth. Shiitake mushrooms and Konnyaku can also be added for additional depth of flavor.

The key to making a delicious Nikujaga stew is to ensure that the beef is sliced as thinly as possible, and the vegetables are evenly cut into bite-size pieces. This ensures that everything cooks evenly and allows the flavors to blend together perfectly. The meat and vegetables are first sautéed until browned and then simmered in a broth made up of soy sauce, sugar, and dashi (a Japanese soup stock made from a combination of dried fish flakes and kelp). The resulting stew is tender, flavorful, and absolutely delicious.

One of the great things about Nikujaga is its versatility. The recipe allows for a lot of customization, and you can easily switch up the ingredients to suit your preferences. For example, you can use pork or chicken instead of beef, add different vegetables, or adjust the seasoning to your liking. The possibilities are endless, making Nikujaga a recipe that you’ll never get tired of.

The dish is typically served over a bed of white rice, with a sprinkling of thinly sliced green onions on top. It pairs well with a side of pickles or a simple salad, and it’s the perfect comfort food for a cozy night in.

In conclusion, Nikujaga is a delicious and comforting Japanese stew that is easy to make and perfect for any time of the year. Its rich history and popularity in Japanese culture make it a must-try recipe for anyone interested in Japanese cuisine. So why not give this hearty and comforting dish a try and experience a taste of Japan right in your own home?

Ingredients:

  • 1 lb thinly sliced beef
  • 4 medium potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 cups dashi broth
  • 1 tbsp sugar
  • Salt and pepper, to taste
  • Green onions, chopped for garnish

Instructions:

  1. Heat oil in a large pot over medium-high heat.

  2. Add thinly sliced beef and cook until browned on both sides.

  3. Remove beef from the pot and set aside.

  4. Add onions and garlic to the pot and cook until onions are translucent.

  5. Add potatoes and carrots to the pot and stir for 3-4 minutes.

  6. Add soy sauce, mirin, and dashi broth to the pot and mix well.

  7. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes and carrots are tender.

  8. Add sugar, salt, and pepper to the pot and mix well.

  9. Return the beef to the pot, and stir everything together.

  10. Simmer for another 5-10 minutes, uncovered, until the sauce has thickened.

  11. Serve hot, and garnish with chopped green onions.