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Soups & Stews >  Japan >  Nikujyaga >

 

Nikujyaga

Beef & Vegetable Stew

• 1 LB beef (chuck roast)

• 6 potatoes, peeled & diced

• 1 onion, chopped

• 6 shiitake mushrooms

• 3 TBS soy sauce, to taste

• 3 TBS Mirin*

• 3 TBS sugar

• 2 C beef stock (sub chicken or vegetable stock)

Thinly slice the beef. Chop the onion; peel, rinse and dice the potatoes. In a medium-sized pot, combine the soy sauce, Mirin, sugar, and stock; bring to boil. Add meat and vegetables. Cook for about thirty minutes on medium-high heat, stirring occasionally. Serve.

 

*Note: Mirin is an essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a rice wine similar to sake, but with lower alcohol content. In the Kansai style of cooking, Mirin should be used after a quick boil to let alcohol evaporate while in Kanto style of cooking, Mirin should be used as-is. Boiled Mirin is called Nikiri Mirin, literally "boiled over Mirin." [Source: Wikia Lifestyle].

 

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Related Link:

Food Fare Culinary Collection: Japanese Culture & Cuisine

 

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