- Thinly sliced beef 100g
- Potatoes 5 (300g)
- Carrot 1/2（60g)
- Onion1/2 （100g）
- Green beans4 (28g)
- Dashi stock300ml (300ml water, 1 tsp Dashi powder)
- Dark soy sauce2.5 tbs
- Mirin1.5 tbs
- Sugar1 tbs
- Vegetable oil1 tbs
*Instead of beef, you can use pork or chicken.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
We introduce Japanese food, Japanese ingredients with ”GREAT INGREDIENTS FROM JAPAN” project.
Meat and potatoes made with potatoes, carrots, onions, and other nutritious vegetables is one of the favorite dishes of both adults and children.
It is one of the favorite dishes of both adults and children, and is a staple of Japanese home cooking.
In this issue, we will introduce a basic recipe for nikujaga.
How to make it
Prepare the ingredients. Cut the beef into 4 cm lengths, potatoes into 4 cm cubes, carrot into 3 cm cubes (unevenly sized pieces are fine), onion into 1cm wide wedges, and green beans into 4 cm long pieces.
Heat vegetable oil in a pan over high heat (1300W 190-200℃) and cook onion, beef, carrot and potatoes.
Pour over Dashi stock, bring to boil and skim the foam from the surface. Add soy sauce, Mirin, sugar, and cover them with a lid. Simmer over medium heat (800W 170-180℃) for about 10 minutes.
Add green beans and mix all over.
When green beans are cooked and the liquid has reduced and turned brown, ready to serve.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)