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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare 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 bit unique. This will be really delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can have nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you can achieve 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. Get warm water
4. Get dashi powder
5. Get soy sauce
6. Make ready mirin
7. Take sugar (optional)

Instructions 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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