Nikujaga (Japanese Meat and Potato Stew)

备料

配料

做法

分步操作

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.

   约 10分钟

   烹饪提示： 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.

   约 1分钟

3. 3

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

   约 3分钟

   烹饪提示： 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.

   约 3分钟

5. 5

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

   约 2分钟

6. 6

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

   约 1分钟

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.

   约 25分钟

   烹饪提示： 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.

   烹饪提示： Nikujaga pairs wonderfully with steamed white rice.