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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

has another one for us, not sure if its still from his "Fighting Foodons" list :B

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Nikujaga is a stew that was first created in Sasebo in 1895. One winter night on a Japanese military boat, the cooks received an order from Admiral Heihachiro Togo to create their own version of the beef stew served in the British Royal Navy, as he wanted to ensure that the men aboard the ship would have something warm, nutritious and filling to eat. Since then, it's become a popular winter comfort food, but it's a good dinner for any time of the year. It's designed to be easy to make, and now I'm here to show you exactly how to get yourself some of this piping-hot tasty goodness!

Ingredients:

- 300-350g of beef
- 2 cups of low-sodium beef broth
- 1/2 cup of cooking oil
- 3 large potatoes
- 1 medium yellow onion
- 1 small or medium carrot
- 1/2 cup of water
- 1/2 tsp of sea salt
- 1/4 tsp of black pepper
- 1 tbsp of flour or conrstarch
- 1/3 cup of soy sauce
- 1/4 cup of mirin
- 1 tbsp of sugar

Recipe:

1. If it wasn't bought pre-cut, get the beef trimmed of fat and cut into bite-size pieces, then set it aside.
2. Wash and peel the potatoes and carrot.
3. Cut the carrot in half lengthwise and into thin slices, then put it into a large bowl.
4. Cut the potatoes into as many small chunks as you can. Once finished, add the potato to the bowl with the carrot.
5. Peel the onion, cut as much of it as possible into thin slices and add them to the same bowl.
6. Whisk the soy sauce, sugar and mirin together in a small bowl and set the resulting sauce aside.
7. Heat the oil in a large pot over medium-high heat.
8. Add the vegetables to the pot and stir them around for about 1 minute to get them coated evenly with oil.
9. Add the beef and cook, stirring frequently, until the beef has browned all over.
10. Add the broth, daikon, water, salt and pepper to the pot, and bring it all to a boil, stirring often.
11. Turn the heat down to low, add the sauce and flour/cornstarch and stir well, making sure no unsightly flour clumps are left.
12. Cover the pot with a sheet of aluminum foil with a small circle cut out of the middle and let the stew simmer for 20 minutes.
13. Turn the heat off and let the residual heat continue to simmer the stew for an additional 5 minutes.
14. Uncover the pot, ladle the finished nikujaga into bowls, and serve right away with preferred sides.
And there you have it, you've just learned how to make a delicious dinner that'll keep you warm, happy and well fed! Itadakimasu~! ^o^