Nikujaga

Ingredients

• 500g beef - thinly sliced meat
• 3 potatoes (650g) - cut into large chunks
• 1 carrot - cut into large chunks
• 1 onion - thick slices
• 400ml water

For the seasoning
• 8g dashi powder
• 2 tbsp Japanese cooking sake
• 2 tbsp mirin
• 1 tbsp usukuchi soy sauce
• 5 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp tsuyu
• a dash of salt to taste.

Nikujaga gratin
• 600g leftover nikujaga
• 50ml heavy cream
• 70g shredded cheese

Instructions

• 1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the onion and gently fry. Add the meat and fry until no longer pink.
• 2. Add carrots and potatoes and stir-fry.
• 3. Add water and all the seasoning ingredients. Bring to a boil.
• 4. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally. Simmer another 15 minutes uncovered.
• 5. Salt and pepper to taste. Serve hot

For the Nikujaga Gratin
• 1. Pre-heat the oven to 200C degree.
• 2. Crush leftover nikujaga lightly in a bowl, and add heavy cream. Mix them well.
• 3. Place in an oven-safe plate and sprinkle shredded cheese onto nikujaga.
• 4. Bake nikujaga gratin for about 30 mins.
• Serve hot!

https://atelierlalune.com/2016/05/nikujaga/

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