Nikujaga with Tofu Recipe

Ingredients with Measurements:
- 1 lb. thinly sliced beef
- 2 large potatoes, peeled and cut into bite-sized pieces
- 1 large onion, sliced
- 1 cup sliced carrots
- 1 cup sliced shiitake mushrooms
- 1 block firm tofu, cut into bite-sized pieces
- 1 cup dashi broth
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp. sugar
- 2 tbsp. vegetable oil
- 2 green onions, thinly sliced
- Salt and pepper to taste

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

Step-by-step instructions:

1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add sliced beef and cook until browned, about 5-7 minutes.

2. Add sliced onions and cook until translucent, about 3-5 minutes.

3. Add sliced carrots, shiitake mushrooms, and potatoes. Stir to combine.

4. In a separate bowl, mix together dashi broth, soy sauce, mirin, and sugar. Pour mixture over the vegetables and beef.

5. Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer for 20-25 minutes or until the vegetables are tender.

6. Add the tofu to the pot and gently stir to combine. Simmer for an additional 5-7 minutes.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with thinly sliced green onions.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for browning beef
Low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 30g
Sodium: 1500mg

Substitutions for ingredients:
- Beef can be substituted with ground pork or chicken
- Shiitake mushrooms can be substituted with any other type of mushroom
- Dashi broth can be substituted with chicken or vegetable broth
- Mirin can be substituted with sweet white wine or rice vinegar

Variations:
- Add sliced bell peppers for extra color and flavor
- Use sweet potatoes instead of regular potatoes for a healthier twist
- Add a splash of sake for extra depth of flavor

Tips and tricks:
- Thinly slicing the beef will help it cook faster and evenly
- Make sure to cut the vegetables into bite-sized pieces for even cooking
- Adding the tofu towards the end of the cooking process will prevent it from breaking apart

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls or on a large platter with a garnish of thinly sliced green onions.

Garnishes:
Thinly sliced green onions or chopped cilantro

Pairings:
Serve with steamed rice and a side of pickled vegetables.

Suggested side dishes:
Miso soup or a simple green salad

Troubleshooting advice:
- If the broth is too salty, add a splash of water to dilute it.
- If the vegetables are not cooked through, simmer for an additional 5-10 minutes.

Food safety advice:
Make sure to cook the beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Nikujaga is a popular Japanese dish that originated in the Meiji era (1868-1912). It is a comfort food that is often served in households and restaurants throughout Japan.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.

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Region: Japanese

Taste: Savory, Umami, Sweet, Salty, Comforting