Nikujyaga (Beef and Vegetable Stew) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was formed when a Japanese chef went to France and tried beef stew. He liked it, so when he went back home, he made his own, and now is fixed in winter,or cold nights, all over Japan, or as it is in Japanese, Nihhon. Mirin can be found in the Asian food Alie, or in a Asian food store. Ingredients:
1 lb beef |
6 potatoes, diced |
1 onion, chopped |
6 shiitake mushrooms |
3 tablespoons soy sauce, to taste |
3 tablespoons mirin |
3 tablespoons sugar |
2 cups beef stock or 2 cups chicken stock or 2 cups vegetable stock |
Directions:
1. Prepare meat by slicing thinly.
2. Prepare vegetables.
3. Mix soy sauce, mirin, sugar, and stock/water together, bring to boil.
4. Add meat, and veggies, cook for about 30 minutes on medium high.
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