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Nikujaga orecchiette

Origins: Japan, Italy

Ingredients for 2:

- 1 carrot

- 1 potato

- 1 onion

- soy sauce

- bay leaf and spices

- 100g beef shank

- 180g orecchiette pasta

- water

  1. wash and chop potatoes and carrot into 2cm cubes

  2. slice the onions

  3. prepare the beef; cut into similar sized chunks as the vegetables

  4. in a pot, add oil and caramelise the onions

  5. add the beef and caramelise it (by not over stirring)

  6. add water to make broth and add in the vegetables

  7. add in the bay leaf and mixed spices

  8. season by adding in enough soy sauce

  9. on low heat and lid closed, cook the stew for 2 hours until the texture of the beef is soft and no longer chewy

  10. add in the orecchiette pasta

  11. the amount of liquid would have reduced to around just enough to cover the pasta

  12. if there is not enough water to cook the pasta, add more

  13. close the lid and cook for 10 minutes on medium heat, stirring from time to time

  14. cook for another 5 minutes with lid open on mid-high heat

  15. towards the end of the 5 minutes, add some extra virgin olive oil

  16. serve!



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