Nikujaga 肉じゃが

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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.

Ingredients:

  1. Beef, shredded, or cut into small pieces
  2. 1 stick of carrot
  3. 1 – 2 potatoes
  4. 1 yellow onion
  5. Handful of snap peas
  6. 240 ml of water
  7. 1 to 3/2 tbs of sugar
  8. 1 to 3/2 tbs of Dashi
  9. 1 tbs of Mirin
  10. 1 tbs of light soy sauce

Instructions:

  1. Boil some water with salt, to cook the snap peas
  2. Throw snap peas into boiling water, and take it out after 30 seconds
  3. Immerse the snap peas into icy cold water (preferably with ice cube), so that the snap peas remain crunchy and snappy
  4. Heat some oil with medium heat in a pan
  5. Throw in the beef, and brown them
  6. Throw in carrot, onions, and potatoes
  7. Stir fry them for awhile
  8. Pour water, dashi, sugar, and mirin.
  9. Stir and let the thing heat up, until it starts to boil
  10. Then pour the soy sauce, and stir it well
  11. Throw in the snap peas on top of the stew.
  12. Now you can turn off the heat, put on the lid, and let the whole thing simmer, and wait till your rice is cooked

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