Finally I understand why nikujaga is Japanese’s comfort food. It’s a sweet and savory beef stew, which tastes good even when it’s cold. Nikujaga is the dish that moms cook for their kids in Japan, making it the Mom’s cooking. I have yet to see it on restaurants or food establishments. And I hope that it remains so. By the way, it’s a simple dish.
- Beef, shredded, or cut into small pieces
- 1 stick of carrot
- 1 – 2 potatoes
- 1 yellow onion
- Handful of snap peas
- 240 ml of water
- 1 to 3/2 tbs of sugar
- 1 to 3/2 tbs of Dashi
- 1 tbs of Mirin
- 1 tbs of light soy sauce
- Boil some water with salt, to cook the snap peas
- Throw snap peas into boiling water, and take it out after 30 seconds
- Immerse the snap peas into icy cold water (preferably with ice cube), so that the snap peas remain crunchy and snappy
- Heat some oil with medium heat in a pan
- Throw in the beef, and brown them
- Throw in carrot, onions, and potatoes
- Stir fry them for awhile
- Pour water, dashi, sugar, and mirin.
- Stir and let the thing heat up, until it starts to boil
- Then pour the soy sauce, and stir it well
- Throw in the snap peas on top of the stew.
- Now you can turn off the heat, put on the lid, and let the whole thing simmer, and wait till your rice is cooked