IG 20 Aug Nikujaga Hotpot IMG00071

Japanese Nikujaga Hotpot Beef Stew


In a large pot, heat oil on medium heat and sauté the onion. When the onion is cooked, add the meat and cook until browned. Add the potatoes and coat them well with cooking liquid to prevent them from breaking. Add dashi or stock to just cover the ingredients. Cover to cook and once boiling remove foam from surface. Add the sugar, sake or wine, soy sauce, and mirin or rice vinegar. Mix all together and place a drop lid if you have one, or a sheet of tin foil, on top of the ingredients in order to hold them down while cooking and prevent them breaking apart. Add the frozen peas and simmer on low heat for 12-14 minutes, or until a skewer pierces through a potato easily. Turn off the heat and remove the drop lid. Gently stir through the Ranchslaw. Let the stew stand (uncovered) for ideally around 30 mins before serving. The flavours will soak into the ingredients while cooling down. Serve with hot rice or noodles.

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