Cherry & Dennis Recipes
Japanese Nikujaga Beef and Potato Stew
日式薯仔炆牛肉
Recipe overview
Japanese Nikujaga Beef and Potato Stew. Follow the 12 steps in order, keep pieces even, and serve promptly or chill safely.
01
Ingredients
Main Ingredients
- 400 grams thinly sliced beef
- 600 grams potatoes
- 2 onions
- 200 grams carrot
- 200 grams shirataki noodles
- 700 millilitres unsalted stock
Japanese braising sauce
- 4 tablespoons Japanese soy sauce
- 3 tablespoons mirin
- 3 tablespoons cooking sake
- 2 tablespoons sugar
Cooking oil
- 1 tablespoon cooking oil
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Thaw and inspect beef in the refrigerator; do not wash it.
Step 2
Step 2
Separate thin slices.
Step 3
Step 3
Cut potatoes into 4–5 centimetre chunks, rinse briefly and drain.
Step 4
Step 4
Prepare vegetables and shirataki.
Step 5
Step 5
Mix the broth.
Step 6
Step 6
Sauté onion until translucent.
Step 7
Step 7
Add beef until just opaque.
Step 8
Step 8
Add potatoes and carrots.
Step 9
Step 9
Add broth and skim.
Step 10
Step 10
Gentle-simmer under a drop lid.
Step 11
Step 11
Add shirataki late and test intact tender potatoes.
Step 12
Step 12
Add snow peas and serve with a little flowing broth. Keep raw and cooked tools separate. Do not use cornstarch or curry. Cook the thickest beef to at least 63°C and rest 3 minutes; cook fully for vulnerable diners. Check soy, wheat, fish and alcohol labels; heated alcohol is not guaranteed to disappear. Chill leftovers promptly and reheat thoroughly.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
