nikujaga = japanese braised beef brisket

was planning for a japanese theme dinner next month for friends & looking up recipes. i do a good miso belly pork & nobu miso cod currently, and my pan-fried angus or wagyu steak is a crowd favourite. so was thinking to add a braised beef starter & reading up the nikujaga (japanese braised beef & potatoes) recipe which used brisket or beef ribs, and the equivalent korean galbi jim recipe. 🙂 another dish i thought of adding was karei no nitsuke (simmered flatfish). that would make it a good 5-course dinner.

nikujaga = japanese braised beef brisket

i had a 350g beef brisket in the freezer which i had intended to try out hong kong styled clear beef brisket soup (清汤牛腩) but had not started. & i had the other ingredients in the kitchen so this was an easy dish to prepare & cook. 🙂

i cleaned & diced the brisket to 1in pieces, and diced the carrot,potato, sliced the yellow onions & cut the bunch of spring onions in 2in stalks + slices for garnishing. i also sliced a 1in ginger & had 2 teaspoon minced garlic ready. for the braising sauce, i mixed the mirin, sake, light soy sauce & white sugar in a bowl.

i added 1 tablespoon oil to a dutch oven & added ginger, garlic & the diced brisket to lightly brown over medium heat, then added the braising sauce + water (can use chicken or vege stock) to cover the beef, and brought to boil. i transferred to an induction heater & set to 200W (which was enough to simmer & not boil off the water too quickly). i braised for 1.5hrs & added the carrot, potato & spring onion stalks, and braised for a further 3/4hrs, so total time about21/4hrs. reduced the liquids to get a more intense flavour but enough not to dry up. when the potatoes broke when pressed against the wall of the dutch oven, the braise was ready. i garnished with sliced green onions & served.

c.h.e.f andy

Ingredients:

• 350g beef brsikets
• 1 large carrot (diced 1in pieces)
• 1 large potato (diced 1 in pieces)
• 1 large onion (sliced)
• few stalks of spring onions (cut 2in pieces + sliced for garnishing)
• 1in ginger (sliced)
• 2 tsp minced garlic
• 2 tbsp mirin
• 2 tbsp cooking sake
• 2 tbsp light soy sauce
• 1 tbsp white sugar

Directions:

1. prepare – clean & dice the brisket to 1in pieces, and dice the carrot,potato, slice the yellow onions & cut the bunch of spring onions in 2in stalks + slices for garnishing. slice a 1in ginger & have 2 teaspoon minced garlic ready. for the braising sauce, mix the mirin, sake, light soy sauce & white sugar in a bowl.
2. cook – add 1 tablespoon oil to a dutch oven & add ginger, garlic & the diced brisket to lightly brown over medium heat, then add the braising sauce + water (can use chicken or vege stock) to cover the beef and bring to boil. transfer to an induction heater & set to 200W (enough to simmer & not boil off the water too quickly). keep braising for 1.5hrs & add carrot, potato & spring onion stalks, and braise for a further 3/4hrs, so total time about 2 & 1/4hrs. reduce the liquids to get a more intense flavour but maintain enough not to dry up. when the potatoes break when pressed against the wall of the dutch oven, the braise is ready to serve. garnish with sliced spring onion.