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[Recipe] The Nikujaga 肉 じ ゃ が Simplicity and so much Flavor

nikujyaga piatto giapponese2


Potatoes, carrots and meat a very simple recipe, quick to make but with lots of taste and always present in the tables of Japanese families. Let's see how to prepare it and enjoy it even if you are not in Japan.

Traditional first course, usually served in a bowl with rice and miso soup as an accompaniment, it is one of the best things in the basic kitchen of the Rising Sun.


nikujyaga piatto giapponese


Its preparation dates back to the nineteenth century by the cooks on board who prepared it for Tōgō Heihachirō, admiral of the imperial navy, that wanted a beef stew but in Japanese style.

INGREDIENTS for 4 people :

- 400 gr beef meat thin slices
- 800 gr POTATOES (better if yellow-paste novellas)
- 200 gr. ONION
- 300 ml BROTH DASHI
- 80 ml SAKE
- 80 ml MIRIN
- 15 gr SUGAR
- 120 ml SOY SAUCE
- Sesame oil


Heat the dash broth or prepare it if it is capable (broth made with kombu and katsuobushi seaweed). Meanwhile, wash the vegetables and start cutting them.

Peel the potatoes (if you use the novellas, since the skin is very thin, there is no need to peel them) and cut them with an irregular shape, but all of the same size (medium small) to allow uniform cooking, the same do with the carrots. Then pass and cut the onions into half moon form.

Prepare a pan where to heat the oil and when it has reached the temperature (keeping the flame on medium heat) add the meat that can brown well on both sides. When the meat has taken heat, add the potatoes and carrots to the pan, or if you prefer, sautéing everything for a couple of minutes.

Add the dashi broth followed by the sake, the mirin, and the sugar. Mix well and add the soy sauce, cooking everything for about 10-15 minutes (adjust, feeling if the potatoes are still hard) covering the pan with a lid.

Once ready pour it into a bowl, or a small deep dish, adding some of its cooking broth, to flavor the whole thing.

Enjoy your meal, or better, as they would say in Japan, い た だ き ま す. 



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