Nikujyaga (Beef and Vegetable Stew)
"This recipe was formed when a Japanese chef went to France and tried beef stew. He liked it, so when he went back home, he made his own, and now is fixed in winter,or cold nights, all over Japan, or as it is in Japanese, Nihhon. Mirin can be found in the Asian food Alie, or in a Asian food store."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Prepare meat by slicing thinly.
- Prepare vegetables.
- Mix soy sauce, mirin, sugar, and stock/water together, bring to boil.
- Add meat, and veggies, cook for about 30 minutes on medium high.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good, the whole family likes it. I like to add in extra stock so we can have some sauce for the rice. -
Simple, inexpensive and so tasty! Thank you for posting this recipe. In an effort to escape the high levels of sodium in most store-bought stock, I used 2 cups of water and a low sodium soy sauce, adding a splash of white wine for extra flavour.
-
One of my favorites for a cold night. I like using dashi for my stock instead of the other soup bases. -
This recipe is great!! I visited some friends in Japan and they made this for me, and I've been telling my husband how great it is! Finally he got to agree! This recipe was exactly like the Nikujyaga I had in Japan! It's amazing too, because I messed up and doubled the chicken stock (whoops) but it came out great after adding a little more soy sauce! Was even better as leftovers the next day! Thanks!! -
Nikujyaga brings back wonderful memories of when I was in college and my friend Miyuki used to make this. I would make Indian dishes, and along with nikujyaga and some jasmine rice, we would have a feast!
RECIPE SUBMITTED BY
Hello =^-^= I am Michiba, (Not my real name), I was born in 1990, so I am 14 years old. I don't exactly know how I got involed in cooking, but I think I got involed when I fixed some bagel bites...And watched iron chef..
