Japanese Beef Stew By Open Source Food
How to make Nikujaga (Japanese beef stew)
Dissolve the dashi powder in the water in a small bowl and add the soy. Mix together, then set aside.
Heat 1 tbsp of vegetable oil in a deep pot and saute the beef on high heat. Add onion, carrot, and potato, and saute together. Pour in the dashi/soy stock and bring to a boil. Turn down the heat to low and skim off any foam. Simmer until potatoes are softened. Add the sugar and mirin and cover. Simmer for about 5 minutes. Simmer until the liquid is reduced by half. Serve with steamed rice and enjoy!
Source: http://www.opensourcefood.com/people/jingjong/recipes/nikujaga-japanese-beef-stew
Dissolve the dashi powder in the water in a small bowl and add the soy. Mix together, then set aside.
Heat 1 tbsp of vegetable oil in a deep pot and saute the beef on high heat. Add onion, carrot, and potato, and saute together. Pour in the dashi/soy stock and bring to a boil. Turn down the heat to low and skim off any foam. Simmer until potatoes are softened. Add the sugar and mirin and cover. Simmer for about 5 minutes. Simmer until the liquid is reduced by half. Serve with steamed rice and enjoy!
Source: http://www.opensourcefood.com/people/jingjong/recipes/nikujaga-japanese-beef-stew
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