Recipe of Gordon Ramsay Nikujaga (肉じゃが) Japanese Beef and Potato Stew

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, nikujaga (肉じゃが) japanese beef and potato stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Nikujaga (肉じゃが) Japanese Beef and Potato Stew is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Nikujaga (肉じゃが) Japanese Beef and Potato Stew is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

1. Get thinly sliced beef
2. Prepare potatoes, peeled and cut into quarters
3. Take warm water
4. Get dashi powder
5. Prepare soy sauce
6. Prepare mirin
7. Make ready sugar (optional)

Steps to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:

1. Mix dashi powder with warm water.
2. In a medium saucepan, heat oil on medium heat. Fry the beef until no longer pink.
3. Add potatoes and other optional vegetables (e.g. carrots).
4. Add dashi mixture, soy sauce, mirin, and sugar (if desired). Bring to a boil and skim off the scum from the top. DO NOT STIR IT! The drop lid used in the next step will take care of spreading the flavours.
5. Lower heat to medium low and cover with a drop lid (otoshibuta) and let simmer for 30 minutes. If you don't have an otoshibuta you can improvise one with a bit of aluminium foil large enough to rest on top of the stew with small holes poked through it with a knife.

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