フランス料理店シェフが作る【肉じゃが】野菜を焼くと別次元にうまくなります

フランス料理店シェフが作る【肉じゃが】野菜を焼くと別次元にうまくなります

Hi, hello. Hey everyone, great job today! Today, I want to introduce you all to Nikujaga. It’s one of the iconic dishes of Japanese home cooking. I’d say I’m pretty good at making Nikujaga myself. Did you know that back in the Showa era, there was a rumor that girls who could make Nikujaga were popular? If I had been a Showa-era girl, I might have been quite popular. Right? Alright, let’s get into the recipe. You don’t need any special ingredients. First up, onions. Here’s a key point: slice half of the onion thinly against the grain, and cut the other half into wedges. This way, you get a mix of textures. The thinly sliced onions help distribute their flavor throughout the dish. They essentially act as a base for the broth. The wedge-cut onions, as you might guess, add a textural contrast. They give the dish some bite. Adding a little garlic also enhances the overall balance of flavors—highly recommended. As for seasonings, nothing too unusual. Soy sauce, sake, mirin. Personally, I like to keep the sweetness in check, so I go with a ratio of 3 parts soy sauce, 2 parts sake, 1 part mirin, and 1 part sugar. Now, put the onions and garlic into a bowl and add thinly sliced beef. If the beef slices are too big, you can cut them with kitchen scissors beforehand. Then, add about half of the mixed seasonings. Massage it in. This helps remove any unwanted odors from the beef and enhances the flavor. It’s a bit like marinating. This step really builds the foundation of the dish. Doing this beforehand makes a big difference in the final taste—at least, that’s what I believe. Everyone has their own way of making Nikujaga, but I think the key lies more in the preparation rather than adjusting flavors while cooking. For potatoes, I use May Queen since they hold their shape well and cut them fairly large. The larger cut allows for a bigger surface area, helping the flavors absorb better. Maybe it’s just in my head, but I think it works. Carrots should be slightly smaller than the potatoes, also cut to maximize surface area. Carrots take longer to cook than potatoes, so cutting them a bit smaller helps them cook at the same pace. Before cooking, sprinkle the vegetables with a little salt, then sauté them in a pan with olive oil. The idea is to sear the surface, locking in the flavor while adding a nice aroma. Start with a cold pan, then gradually heat to medium. This gives them a nice sear. Once they’re golden, add the wedge-cut onions. Sprinkle a bit of salt on the onions, too. Then mix everything together evenly. Once the onions are coated in oil, you’re good to go. Now, add the rest of the seasoning mix. This will coat everything nicely. Even though it’s not fully cooked yet, you can already see a nice glaze forming. The vegetables alone look delicious at this point. Now, add the marinated beef and onions. No need to stir-fry them. Just mix everything gently, making sure the beef isn’t touching the bottom of the pan. Let the potatoes and carrots act as a cushion, then add some water for simmering. If the beef touches the bottom directly, it might cook too fast and become tough. To keep it tender, avoid direct heat exposure. Now, let it simmer. You can use a regular lid, but a drop lid (otoshibuta) is even better for controlling evaporation and intensifying the flavors. Using a regular lid traps all the moisture, which prevents the liquid from reducing. A drop lid allows some steam to escape, letting the flavors concentrate. Now, simmer on low heat for about 20 to 30 minutes. Look at that color! Once the carrots are tender, everything else should be cooked through as well. Honestly, it’s pretty much done at this point, but if you sneak in about 10g of butter as a secret ingredient, it really kicks up the richness. You’ll notice it’s not your usual Nikujaga anymore. Once the butter melts, it’s good to go. Alright, let’s plate it up. Time to dress it up. Finish it off with a generous amount of black pepper. If you prefer shichimi or ichimi chili powder, feel free to swap it out. Totally up to you. Oh, and if you like shirataki noodles, go ahead and add them in. Personally, I like to keep it simple like this, so I left them out this time. Feeling pretty satisfied. This is definitely a dish that goes great with rice. Delicious. And the potatoes haven’t fallen apart at all. These potatoes are incredible! I mean, this is Nikujaga, after all. If the potatoes aren’t good, the dish isn’t good. But since we seared the veggies first and let them soak up the seasoning, the flavors really get in there fast. Plus, the flavor from the onions is working perfectly as a base throughout the whole dish. Slicing the onions thin like that so they act almost like broth—yeah, that was a good move. And the garlic, too. The potatoes soak up all of that goodness. This is seriously delicious. The richness from the butter is amazing, too. Even the beef feels like it’s just there to make the potatoes shine. And that’s it for Nikujaga! If you like, please give it a try. I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

先日インスタライブでリクエストを頂いた肉じゃが、やりました。自分なりのポイントを解説しつつ作ったので、何か少しでも役に立つことがあれば嬉しいです！

⚫︎材料(約2人前)

玉ねぎ　　 1個
ニンニク　　 1かけ

牛肉　　 　200g
じゃがいも　 2個
人参　 1本
水 　　　　100〜150cc
バター　 10g
塩・黒胡椒　 少々
※合わせ調味料
醤油　　　　　大さじ3
料理酒　　　　大さじ2
みりん　　　　大さじ1
砂糖　　　　　大さじ１

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