Ingredients with Measurements:
- 1 pound thinly sliced beef
- 2 medium potatoes, peeled and cut into bite-sized pieces
- 1 onion, sliced
- 1 cup sliced bamboo shoots
- 1 block of firm tofu, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups dashi broth
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon salt
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced onion and sauté until softened, about 5 minutes.
3. Add the thinly sliced beef and cook until browned, about 5 minutes.
4. Add the potatoes, bamboo shoots, and tofu to the pot.
5. In a small bowl, whisk together the dashi broth, soy sauce, sugar, sake, mirin, and salt.
6. Pour the broth mixture over the ingredients in the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
8. Garnish with thinly sliced green onions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 32g
Sodium: 1800mg
Sugar: 12g
Substitutions for ingredients:
- Beef can be substituted with ground pork or chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
- Dashi broth can be substituted with chicken or vegetable broth.
- Bamboo shoots can be substituted with sliced mushrooms or water chestnuts.
Variations:
- Add sliced carrots or sweet potatoes for extra sweetness.
- Use ground meat instead of thinly sliced beef.
- Add other vegetables like green beans or snow peas.
Tips and tricks:
- Thinly slice the beef against the grain for tender meat.
- Use firm tofu to prevent it from breaking apart during cooking.
- Adjust the sweetness and saltiness to your taste by adding more or less sugar and salt.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nikujaga in a pot over medium heat until heated through.
Presentation ideas:
Serve the Nikujaga in individual bowls with a sprinkle of green onions on top.
Garnishes:
Thinly sliced green onions or chopped cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Miso soup, edamame, or a simple green salad.
Troubleshooting advice:
- If the broth is too salty, add more water or broth to dilute it.
- If the potatoes are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
Make sure to cook the beef and potatoes thoroughly to prevent any foodborne illnesses.
Food history:
Nikujaga is a classic Japanese comfort food that originated in the Meiji era (1868-1912).
Flavor profiles:
Savory, slightly sweet, and umami-rich.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Japanese