Ingredients with Measurements:
- 1 pound thinly sliced beef
- 4 potatoes, peeled and cut into bite-sized pieces
- 1 onion, sliced
- 2 carrots, sliced
- 1/2 cup soy sauce
- 1/4 cup sake
- 2 tablespoons sugar
- 4 cups dashi broth
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1/2 cup green onions, sliced
Special equipment needed:
- Nabe pot or large pot
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat.
2. Add sliced beef and cook until browned.
3. Add sliced onion and cook until translucent.
4. Add sliced carrots and potatoes and stir until coated with oil.
5. Add soy sauce, sake, sugar, and dashi broth. Stir to combine.
6. Bring to a boil and then reduce heat to low.
7. Cover and simmer for 20-30 minutes or until vegetables are tender.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking beef and vegetables, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Sodium: 1500mg
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Dashi broth can be substituted with chicken or vegetable broth.
- Sake can be substituted with white wine.
Variations:
- Add shiitake mushrooms for an extra umami flavor.
- Add konnyaku noodles for a heartier meal.
- Substitute potatoes with sweet potatoes for a sweeter taste.
Tips and tricks:
- Thinly slice the beef to ensure it cooks evenly.
- Use a nabe pot for a traditional Japanese presentation.
- Adjust the sweetness and saltiness to your taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a nabe pot with a ladle for a traditional Japanese presentation.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, pickled vegetables, miso soup
Suggested side dishes:
Edamame, gyoza, tempura
Troubleshooting advice:
- If the broth is too salty, add more water or broth.
- If the vegetables are not cooked through, simmer for a few more minutes.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food history:
Nikujaga Nabe is a traditional Japanese dish that originated in the Meiji period (1868-1912). It was originally a home-cooked dish made with beef, potatoes, and onions.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with steamed rice and pickled vegetables.
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Region: Japanese