Nikujaga
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Nikujaga is a Japanese seafood stew, meat and potatoes. In Asian cooking, the secret is in the cooking broth, as it is with this dish.
Ingredients for four
300g beef roast 1/2 tsp black pepper a few shiitake mushrooms 4 potatoes 2 carrots 200g frozen peas 2 onions 1 dl dashient; 1 tbsp brown sugar 1 tbsp white wine vinegar 2 tbsp mirin or 1 tbsp lemon juice 2 tbsp soy cooking liquid
Peel and chop the potatoes and onions. Peel and slice the carrot. Very thinly slice the roast.
Mix the seasoning broth with dashi, sugar, vinegar and mirin.
Fry the roast strips quickly with the butter. Season with soy and pepper.
In a baking dish with a lid, place the strips and mushrooms. Pour the broth into the pan. Gently mix in the remaining ingredients and seasonings. Boil the frozen peas separately and cook quickly; then they will cook to a bright golden brown.
Add more water so that the ingredients are barely covered.
Cover and bake in a 225C oven for just over half an hour until the potato is cooked but crispy.
Asia Japan Enjoy shiitake mushrooms with meat
