Nikujyaga - Simmered Meat and Potato
Nikujyaga Recipe: A Journey Through Time and Flavor
Embark on a culinary journey as we delve into the heart and soul of a classic Japanese dish: Nikujyaga. This beloved recipe holds a special place in the hearts of those who seek to impress their loved ones and create lasting memories. Well-known for its comforting and homely nature, Nikujyaga has long been a dish that symbolizes the warmth and affection found in the kitchen.
Beyond its culinary merits, Nikujyaga possesses a captivating power—a delightful trigger that captures the interest of partners, transforming ordinary moments into cherished ones. Discover the art of creating a dish that not only satisfies your taste buds but also ignites a spark of connection and affection.
RECIPE
Servings: 5-6
Time: 40 min
Ingredients:
4 pcs potato
2 pcs carrot
1 pc onion
15-20 pcs green bean
1 lb beef (preferred thin sliced or shaved)
2 tbsp sugar
3 tbsp soy sauce
2 tbsp sake
Instructions:
Cut the vegetables into bite-sized pieces, but keep the potatoes in larger shapes. Place the potatoes in a bowl of water to soak and remove the starch.
In a pan or a pot, stir-fry the beef until it starts to brown. Add the sake, sugar, and soy sauce, and continue cooking until the beef is cooked through.
Add the sliced onion and carrot to the pan with the beef. Stir-fry them for a few minutes until they begin to soften.
Drain the potatoes from the water and add them to the pan with the other ingredients. Place an Otoshibuta (drop lid) or a regular lid on top of the pan to cover the ingredients. Let it simmer for 20-25 minutes over medium-low heat, or until the potatoes are tender.
While the Nikujyaga is simmering, bring a separate pot of salted water to a boil. Add the green beans and cook them until they are tender but still crisp. Drain the green beans and set them aside.
Once the simmering is done, add the boiled green beans to the pan with the cooked potatoes. Gently stir to combine all the ingredients.
Taste and adjust the seasoning if needed, adding more soy sauce or sugar according to your preference.
Nikujyaga Story : Developed during the Meiji period (1868-1912), Nikujyaga originated as a hearty stew enjoyed by the military. It was during the time that the renowned naval commander, Tōgō Heihachirō, issued a unique command to his skilled naval cooks: recreate the beef stews savored by the British Royal Navy. Tōgō sought to bring a taste of those foreign shores to his own men. The naval cooks skillfully adapted the concept of the beef stew to suit Japanese palates and available ingredients.
This period marked a time of transformation in Japan, with the country embracing Western influences. As meat consumption rose, so did the popularity of this dish. Nikujyaga became a symbol of the evolving Japanese culinary landscape, blending indigenous ingredients with foreign influences.
The name "Nikujyaga" itself provides insight into the dish's composition. "Niku" means meat, while "jyaga" refers to potatoes, which play a significant role in the dish. Over time, regional variations emerged, each adding their own unique twist to the recipe. Despite these variations, the core essence of Nikujyaga remained unchanged—a comforting, homestyle dish that warms the soul.
Nikujyaga is best enjoyed steaming hot, straight from the pot. Serve it in traditional Japanese bowls alongside a side of fluffy rice and a bowl of miso soup to complete the meal. The combination of textures and flavors will transport you to a cozy corner of Japan, where simplicity and comfort reign supreme.
As you savor each bite, appreciate the deep-rooted history and cultural significance that Nikujyaga embodies. It is a testament to the way food evolves and adapts, yet still remains true to its origins. Whether you're cooking for family and friends or seeking solace in a warm, nourishing meal, Nikujyaga is a dish that brings people together, bridging the gap between generations.
