Nikujaga (肉じゃが) is one of the best known and appreciated stewed meat dishes in all of Japan. The simplicity of execution and the ease of finding the ingredients make it replicable at home on any occasion. INGREDIENTS -100 gr of very thin and striped beef - 1 large potato cut into chunks - 1/2 onion cut into large slices - 1 tablespoon of sesame oil - 1 tbsp sesame seeds - 1 1/2 glass of water with a sachet of granulated dashi broth (or the same amount of ready-made dashi broth) - 1 tablespoon of soy sauce - 1 tbsp sake - 1 tablespoon of mirin - 1 tablespoon of brown sugar
PREPARING - Heat the sesame oil in a high-sided pan. Add the strips of meat, making sure that they do not stick together. Cook for a minute. - Add the onion and potato, cooking for another couple of minutes. - Add mirin, sake, soy sauce, water and granular dashi (or ready-made dashi if you have it). Cover with a lid, lower the heat and cook for about 10 minutes after the broth starts to boil. - Remove the lid and continue cooking for about 15 minutes, until the broth has evaporated almost completely. Stir occasionally to prevent everything from sticking. - Once cooked, sprinkle with sesame seeds and serve hot.
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