RECIPE: Nikujaga (Beef & Potato Stew)
Recipe by Fiona Uyema, author of Japanese Food Made Easy and founder of Fused by Fiona Uyema Ltd. You can find her at @fionauyema and @fusedbyfionauyema
Thinly sliced beef is traditionally used for the recipe, but I'm using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew.
- Vegetable oil
- 1 large onion (150g), peeled and roughly chopped
- 250g good quality beef mince
- 1 tbsp freshly grated ginger
- 1 large carrot (150g), peeled and roughly chopped
- 2 large potatoes (400g), peeled and roughly chopped
- blanched green beans to serve
- bowls of boiled rice with peas to serve
For the broth
- 500ml dashi (use this recipe)
- 80ml soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
1. Heat the oil in a large, heavy-based saucepan on a medium to high heat.
2. Add the onion and fry for a minute or so. Then add the beef mince and ginger and combine to fry for a few more minutes.
3. Toss in the carrot and potatoes.
4. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
5. Bring to a boil and then reduce to a simmer.
6. Using a ladle remove any foam that floats to the top of the water.
7. Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through.
8. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas.