Nikujaga (Japanese Meat and Potato Stew)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Prepare all vegetables: peel and cut the potatoes into large, bite-sized chunks, slice the carrots into thick rounds, and cut the yellow onion into wedges.

   Ongeveer 10 min

   Tip van de kok: Cutting vegetables into similar sizes helps them cook evenly.

2. 2

   Heat the vegetable oil in a large pot or deep skillet over medium-high heat.

   Ongeveer 1 min

3. 3

   Add the sliced beef to the pot and cook until browned on all sides, breaking it apart as it cooks.

   Ongeveer 3 min

   Tip van de kok: Do not overcrowd the pan; cook the beef in batches if necessary.

4. 4

   Add the onion wedges to the pot with the beef and cook for 2-3 minutes until they start to soften.

   Ongeveer 3 min

5. 5

   Stir in the potato chunks and carrot rounds, coating them with the beef and onion.

   Ongeveer 2 min

6. 6

   Pour in the dashi stock, soy sauce, mirin, and sugar. Stir gently to combine.

   Ongeveer 1 min

7. 7

   Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and carrots are tender.

   Ongeveer 25 min

   Tip van de kok: Check occasionally to ensure there's enough liquid and stir gently to prevent sticking.

8. 8

   Remove from heat and serve hot, optionally garnished with sliced green onions.

   Tip van de kok: Nikujaga pairs wonderfully with steamed white rice.