Nikujaga with Eggplant and Bamboo Shoots Recipe

Ingredients with Measurements:
- 1 lb thinly sliced beef
- 2 medium potatoes, peeled and cut into bite-sized pieces
- 1 small eggplant, cut into bite-sized pieces
- 1 can bamboo shoots, drained and rinsed
- 1 onion, sliced
- 2 cups dashi broth
- 1/4 cup soy sauce
- 2 tbsp sugar
- 2 tbsp sake
- 2 tbsp mirin
- 4 hard-boiled eggs, halved
- 2 tbsp chopped scallions

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula

Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef and cook over medium heat until browned.
2. Add the potatoes, eggplant, bamboo shoots, and onion to the pot and stir to combine.
3. In a separate bowl, mix together the dashi broth, soy sauce, sugar, sake, and mirin. Pour the mixture over the beef and vegetables in the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the hard-boiled eggs to the pot and simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped scallions.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for browning the beef, low heat for simmering the stew.
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 1200mg

Substitutions for ingredients:
- Beef can be substituted with pork or chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
- Eggplant can be substituted with zucchini or mushrooms.
- Bamboo shoots can be substituted with water chestnuts or bean sprouts.

Variations:
- Add sliced shiitake mushrooms for extra umami flavor.
- Use chicken broth instead of dashi for a milder taste.
- Add a splash of vinegar for a tangy twist.

Tips and tricks:
- Cut the vegetables into similar sizes for even cooking.
- Brown the beef in batches to avoid overcrowding the pot.
- Adjust the seasoning to taste by adding more or less soy sauce, sugar, sake, or mirin.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve in individual bowls or a large serving dish.

Garnishes:
Chopped scallions or cilantro.

Pairings:
Steamed rice or noodles.

Suggested side dishes:
Miso soup or a simple green salad.

Troubleshooting advice:
If the stew is too salty, add more water or broth to dilute the flavor.

Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Nikujaga is a popular Japanese comfort food that originated in the Meiji era (1868-1912). It is a stew made with meat, potatoes, and other vegetables, simmered in a savory broth.

Flavor profiles:
Savory, umami, slightly sweet.

Serving suggestions:
Serve hot with steamed rice or noodles.

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Region: Japanese

Taste: Savory, Umami, Sweet, Earthy, Nutty