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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Thinly sliced beef, potato and vegetable stew

Nikujaga

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

    For the stock

  • 480 ml dashi
  • 4 tbsp soy sauce
  • 4 t

Method

  1. Mix the ingredients for the stock with dashi.
  2. Peel the potatoes. Cut into 6-8 equal-sized pieces. Place in a heat-resistant bowl, cover with cling film and heat in a microwave for approximately 6 minutes.
  3. Cut the onions in half lengthways and then cut into 1 cm wide slices cutting from root to top. Cut the meat into bite-size pieces.
  4. Heat a

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