Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Thinly sliced beef, potato and vegetable stew

Name: Thinly sliced beef, potato and vegetable stew (Nikujaga)
Yield: serves 4
Cuisine: Japan
Ingredients: 2 onions; 3 potatoes; Cooking oil, for frying; 250 g beef, thinly sliced; Some bonito flakes; 4 tbsp mirin; Some kinome (sansho pepper leaves); 480 ml dashi; 4 tbsp soy sauce

Nikujaga

Preparation info

serves
4

Difficulty
Easy

Appears in

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

Asia
Japan
Main course
Stew

Method

Mix the ingredients for the stock with dashi.
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.
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.
Heat a