NIKUJAGA (JAPANESE BEEF STEW)
Literally the word nikujaga means meat and potatoes and is Japanese-style home cooking at it's finest. The creation of Nikujaga is attributed to Admiral Togo Heihachiro, the illustrious hero of the Russo-Japanese War. As a young man, Togo spent several years studying naval science in Great Britain. While commander of an Imperial Navy base, he is said to have ordered the base's chefs to make a version of the beef stews served in the British Royal Navy. Togo was stationed at the Kure naval base from May 1890 to December 1891 and at the Maizuru naval base in 1901 to 1903 and no one knows for sure which one is the true base for the recipe. Every Japanese mother has their own version of Nikujaga and they are all good. Serve with a side of white rice and Miso soup. Some people even serve it over the rice.
Provided by Member 610488
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
- Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
- Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.
Nutrition Facts : Calories 806.3, Fat 29.2, SaturatedFat 10.8, Cholesterol 77.1, Sodium 651.4, Carbohydrate 75.6, Fiber 10.3, Sugar 18.5, Protein 29.6
JAPANESE BEEF AND VEGETABLE STEW
Categories Beef Egg Leafy Green Mushroom Onion Pasta Soy Vegetable Freeze/Chill Dinner Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Wrap beef tenderloin in plastic wrap and freeze until firm but not frozen solid, about 45 minutes. Discard plastic wrap, then slice beef across the grain with a sharp knife into very thin slices (less than 1/8 inch thick). Arrange slices in 1 layer on a plate and chill, covered, until ready to use.
- Cover noodles with cold water by 2 inches in a large bowl and let stand until softened, at least 15 minutes, then drain in a colander and transfer to a bowl.
- Quarter cabbage lengthwise and reserve three quarters for another use. Cook remaining cabbage wedge (including core) in a large pot of boiling unsalted water, covered, 3 minutes, then drain in colander and rinse with cold water to stop cooking. Squeeze out any excess liquid with your hands, then pat dry. Transfer cabbage to a cutting board and cut out and discard core, keeping cabbage wedge intact. Cut cabbage crosswise into 2-inch pieces, keeping leaves stacked, and transfer to a plate, blotting any excess liquid.
- Cut tofu into 8 (1/2-inch-thick) slices and pat dry between several layers of paper towels.
- Trim spongy root ends from enoki mushrooms.
- Stir together water, soy sauce, mirin, and sugar in a small bowl until sugar is dissolved.
- Cook beef suet in skillet over moderate heat, stirring occasionally, until skillet bottom is coated well with fat, about 3 minutes, then discard solids with a slotted spoon. Add negi and cook, stirring occasionally, until golden, 2 to 3 minutes. Add soy sauce mixture, then arrange noodles evenly on top. Arrange cabbage, tofu, and shiitake mushrooms on top of noodles. Divide enoki into small clusters and tuck in and around vegetables, leaving cap ends protruding. Arrange greens evenly on top and bring liquid just to a boil over high heat, then reduce heat and gently simmer, covered, 10 minutes. Remove from heat and arrange raw beef slices in 1 layer on top of greens (some slices will overlap), then cover again. Let stand off heat until meat is cooked rare to medium-rare, 5 to 10 minutes.
- Serve sukiyaki in shallow bowls. If desired, beat eggs (1 per guest) in separate small bowls to serve as a dipping sauce.
JAPANESE BEEF AND VEGETABLES: SUKIYAKI
Steps:
- In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
- Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
- Remove from wok and serve at once on a preheated dinner plate.
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
UMANI (JAPANESE STEW OF ROOT VEGETABLES SEAWEED AND CHICKEN)
Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny Japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tofu as well (I found them at a health food store; apparently they're great for low-carbers) You can make a quick and easy dashi by putting 1 strip of kelp and 1/2 cup bonito flakes (I found them right next to each other in the Asian section of the same store) in 4 cups water or veggie stock and bring it to a boil; as soon as it boils, remove from heat and strain the dashi into a bowl. Burdock root should be found with the fresh produce or use reconstituted dried burdock root.
Provided by littleturtle
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- When the kelp is soft, tie into knots at 1 1/2-inch intervals and cut between the knots (I had to cut it into thinner strips in order to tie it).
- In a soup pot, over medium-high heat, saute chicken and mushrooms in oil until the chicken is cooked (10 minutes).
- Add the broth and bring to a boil.
- Turn heat down to medium, and add the burdock, kelp, and carrots; cook 5-8 minutes.
- Add bamboo and konnyaku; cook until vegetables are done (10 minutes).
- Combine seasonings, stirring to mix thoroughly. Stir into pot and bring sauce to a boil.
- Add the peas and cook until peas are tender (1-2 minutes).
- Serve hot or cold.
Nutrition Facts : Calories 272.7, Fat 14.6, SaturatedFat 3.6, Cholesterol 53.1, Sodium 2084.5, Carbohydrate 18.4, Fiber 3, Sugar 10.5, Protein 17.7
JAPANESE BEEF STIR-FRY
Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Slice beef into very thin strips.
- Mix cornstarch, broth, soy and sugar until smooth. Set aside.
- Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
- Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
- Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 26.4 g, Cholesterol 38.9 mg, Fat 7.6 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 2.1 g, Sodium 1270.7 mg, Sugar 6.7 g
JAPANESE CHICKEN AND ROOT VEGETABLE STEW
This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
- Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
- Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
- Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
- As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
- Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
- Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
CURRIED BEEF STEW
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
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