Tuesday, December 20, 2011

Japanese Beef Stew By Recipes Spark People


Nikujaga, a Japanese-style stew, is like many Asian dishes in that it packs a lot of flavor punch even though it uses only morsels of beef amid lots of vegetables.
From: http://seattletimes.nwsource.c
om/html/pacificnw/20081836
48_footfood28.html

Minutes to Cook: 30
Number of Servings: 4

Ingredients

2 ¼ cups dashi*
¼ cup Japanese soy sauce (such as Kikkoman)
1 tablespoon mirin
1 tablespoon sugar
1 tablespoon vegetable oil
1 medium yellow onion, cut into 8 wedges and separated
2 medium (about 1 ¼ pound) russet potatoes, peeled, cut into 1-inch dice
½ pound beef sirloin, cut into thin 1 ½-inch by 1-inch slices
2 large carrots, peeled and cut into ¼-inch-thick coins


Directions

In a large liquid-measuring cup, stir together the dashi, soy sauce, mirin and sugar until the sugar dissolves.
In a 10- to 12-inch saute pan or wide saucepan, heat the oil over medium-high heat. Add the onion and cook until wilted and lightly browned, about 5 minutes. Add the remaining ingredients, bring to a boil and reduce heat to medium. Cook uncovered 20-25 minutes or until the potatoes are tender. Serve with steamed rice and green vegetables.
* Dashi is Japanese stock, made from dried-fish flakes and kelp. It's easy to make from scratch, but dashi concentrate is available at Asian groceries and works well here; mix ¾ teaspoons concentrate in water to make 2 ¼ cups dashi.

Makes four 1 and 1/2 cup servings
— Adapted from "The Asian Grandmothers Cookbook," by Pat Tanumihardja, scheduled for release this spring by Sasquatch Books


Number of Servings: 4

Recipe submitted by SparkPeople user CARPEDIET.

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=438005

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