Ingredients with Measurements:
- 1 pound beef, thinly sliced
- 3 medium potatoes, peeled and cut into small pieces
- 2 medium carrots, peeled and cut into small pieces
- 1 onion, sliced
- 1 cup dashi broth
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons sake
- 1 tablespoon vegetable oil
- 1 tablespoon mirin (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced onion and sauté until translucent.
3. Add the sliced beef and cook until browned.
4. Add the dashi broth, soy sauce, sugar, sake, and mirin (if using) to the pot.
5. Bring the mixture to a boil and then reduce the heat to low.
6. Add the potatoes and carrots to the pot and stir to combine.
7. Cover the pot and simmer for 20-25 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 31g
- Protein: 28g
- Sodium: 1200mg
Substitutions for ingredients:
- Beef can be substituted with pork or chicken.
- Potatoes can be substituted with sweet potatoes or yams.
- Carrots can be substituted with parsnips or turnips.
- Dashi broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced shiitake mushrooms for extra flavor.
- Use a slow cooker to make this dish even easier.
- Add a splash of vinegar for a tangy twist.
Tips and tricks:
- Thinly slicing the beef will help it cook faster.
- Cut the potatoes and carrots into small pieces for quicker cooking.
- Adjust the sweetness and saltiness to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the broth is too salty, add more water or broth to dilute it.
- If the vegetables are not tender enough, simmer for a few more minutes.
Food safety advice:
- Make sure to cook the beef and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Nikujaga is a traditional Japanese dish that originated in the Meiji era (1868-1912).
Flavor profiles:
- Savory, sweet, and slightly salty.
Serving suggestions:
- Serve hot as a main dish.
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Region: Japanese