Nikujaga, Morimoto-Style

"This is a japanese style beef stew made by morimoto on iron chef. It's not a traditional japanese recipe so don't give me grief about that. Be advised this recipe is sweeter then american beef stew."
 
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photo by Korkin photo by Korkin
photo by Korkin
Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned.
  • Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices.
  • Place pan in oven for 15 minutes.
  • Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers.
  • Cut the meat and vegetables into bite size pieces and set aside, keeping warm.
  • Deglaze pan with sake. Add soy sauce, sugar and mirin. Thicken, if necessary, with cornstarch and water.
  • Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.

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Reviews

  1. Thanks for sharing! This stew was hearty and slightly sweet. I skipped the oven step and just suateed the veggies after searing the meat. I also added some chicken stock to balance out the strong sake flavor. Very tasty indeed.
     
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