Nikujaga Beef & Potato Stew Recipe by Fiona Uyema with wine pairing
Thinly sliced beef is traditionally used for this Nikujaga Beef Potato and Stew recipe, but I’m using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew.
– vegetable oil
– 1 large onion (150g), peeled and roughly chopped
– 250g good quality beef mince
– 1 tablespoon freshly grated ginger
– 1 large carrot (150g), peeled and roughly chopped
– 2 large potatoes (400g), peeled and roughly chopped
– blanched green beans to serve
– bowls of boiled rice with peas to serve
– 500ml dashi (see pages 52–54)
– 80ml soy sauce
– 2 tablespoons sake
– 1 tablespoon mirin
– 1 tablespoon sugar
1 . Heat the oil in a large, heavy-based saucepan on a medium to high heat.
2. Add the onion and fry for a minute or so. Then add the beef mince and ginger and continue to fry for a few more minutes.
3. Toss in the carrot and potatoes.
4. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
5. Bring to the boil and then reduce to a simmer.
6. Using a ladle remove any foam that floats to the top of the water.
7. Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through.
8. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas.
Tip :If you want to freeze this dish you should remove the cooked potatoes first as they don’t freeze well.
Our recommended Wine Pairing for this Recipe
Cruz de Piedra Seleccion Especial €15.99
Cruz de Piedra Seleccion Especial 2013 €15.99
On the nose this wine is deep and intriguing. It offers so much, it is loaded with ripe fruit such as damsons, blackberries, blueberries and jeweled fruits. There are some well integrated spices plus some lovely floral touches with a leather undertone.
The palate has depth to it with all the aromas opening up superbly followed with the addition of lovely ripe red berry fruits. It has a lovely earthy tone to it which is enhanced by its soft lush body and elegant structure.
This wine will pair beautifully with this stew.Do decant this wine as it does need a bit of time and it makes a dramatic transformation from a light to lush wine.
Available from O’Brien’s Wines Nationwide or Online.
Fiona Uyema spent three years in Japan, where she learned about Japanese food. She has appeared on TV and featured in many publications, including the Irish Independent, The Irish Times, EasyFood magazine, FOOD&WINE and the RTÉ Guide. In her cookbook ‘Japanese Food Made Easy’ Fiona shares her love of Japanese cooking, known for its health benefits and carefully balanced flavours. Using local ingredients where possible, she demonstrates how easy it is to cook Japanese food at home without spending hours preparing complicated dishes.