Name: Nikujaga (肉じゃが) — Japanese Beef & Potato Stew
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 450 g Ground beef; 300 g Frozen mixed vegetables (carrot/peas/corn mix is ideal); 600 g Potatoes, peeled and cut into 3 cm chunks; 1 large Yellow onion, thinly sliced; 1 tbsp Neutral oil (canola/rice bran); 600 ml Water or dashi (if available); 4 tbsp Soy sauce; 3 tbsp Mirin; 2 tbsp Sake (or dry white wine); 1.5 tbsp Sugar; 2 tsp Fresh ginger, grated; 2 cloves Garlic, minced; 0.5 tsp Shichimi togarashi or Japanese chili flakes (optional); 0.25 tsp Black pepper (optional); 4 servings Cooked Japanese short-grain rice, to serve

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Nikujaga (肉じゃが) — Japanese Beef & Potato Stew | Chop-Chop

Ingredients

Preparation

Method

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Ingredients

Preparation

Method

Nutrition Facts

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