Name: NIKUJAGA
Yield: 4 to 5 people
Ingredients: 500g beef - thinly sliced meat; 3 potatoes (650g) - cut into large chunks; 1 carrot - cut into large chunks; 1 onion - thick slices; 400ml water; For the seasoning; 8g dashi powder; 2 tbsp Japanese cooking sake; 2 tbsp mirin; 1 tbsp usukuchi soy sauce; 5 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp honey; 1 tbsp tsuyu; a dash of salt to taste.; Nikujaga gratin; 600g leftover nikujaga; 50ml heavy cream; 70g shredded cheese

NIKUJAGA

Persons

Ingredients

500g beef - thinly sliced meat
3 potatoes (650g) - cut into large chunks
1 carrot - cut into large chunks
1 onion - thick slices
400ml water

For the seasoning

8g dashi powder
2 tbsp Japanese cooking sake
2 tbsp mirin
1 tbsp usukuchi soy sauce
5 tbsp soy sauce
1 tbsp brown sugar
1 tbsp honey
1 tbsp tsuyu
a dash of salt to taste.

Nikujaga gratin

600g leftover nikujaga
50ml heavy cream
70g shredded cheese

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the onion and gently fry. Add the meat and fry until no longer pink.
2. Add carrots and potatoes and stir-fry.
3. Add water and all the seasoning ingredients. Bring to a boil.
4. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally. Simmer another 15 minutes uncovered.
5. Salt and pepper to taste. Serve hot

For the Nikujaga Gratin

1. Pre-heat the oven to 200C degree.
2. Crush leftover nikujaga lightly in a bowl, and add heavy cream. Mix them well.
3. Place in an oven-safe plate and sprinkle shredded cheese onto nikujaga.
4. Bake nikujaga gratin for about 30 mins.
Serve hot!

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