The Beautiful Flavors Of This Stew Will Take You Straight To Japan

No, this is definitely not sushi. This dish doesn’t even have fish in it. It’s made of very basic ingredients that can be found in any grocery store near you. Yet, there’s something very Asian about the flavors – most likely because of the way it’s cooked. Put on some Japanese music and style your dinner table with orchids, and you’re basically having a wonderful meal in Tokio!

 

Here’s what our friends over at The Splendid Table had to say about this recipe:

This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.

 

I would call this a mixture of soup and stew, and it is one of my favorite dishes for these colder months of the year!

 

 

Ingredients

2 tablespoons vegetable oil

3/4 pound ground beef

1 yellow onion, halved lengthwise and thickly sliced

1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks

1 1/2 tablespoons minced peeled fresh ginger

1/4 cup dry white wine

1 1/2 pounds potatoes (russets hold up well here), cut into 1-inch chunks

2 tablespoons packed light brown sugar

1 cup Swanson low-sodium chicken broth

1/2 cup water

1/4 cup Kikkoman soy sauce

Salt

2 scallions, thinly sliced on the diagonal (optional)

 

 

Instructions:

Heat the oil in a medium saucepan until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.

Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. Bring to a boil, then reduce the heat and simmer, partially covered, until the potatoes and carrots are tender, about 30 minutes. Stir occasionally. Check the seasonings, adding salt if needed. Serve sprinkled with scallions.

 

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Quick tip: If you can find powdered dashi fish stock, use it instead of chicken broth.

Thank you to The Splendid Table for this delicious recipe!

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