Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to warm you up on a cold evening. Nikujaga is a common Japanese cuisine and you will find it all over the country. This comfort food is a very popular dish at home. The beef (niku) is thinly sliced beef. And the potatoes (jagaimo) can be any type of potatoes that you enjoy. Together with the onion and carrot it is stewed in a slightly sweet soy based sauce. Serve with a side of white rice and enjoy this traditional Japanese home cooked meal.
Ingredients
Instructions
- Peel potatoes and then cut into 6-8 pieces.
- Place pieces in water for 10 minutes.
- Peel carrots and cut into 1” pieces.
- Cut onion into ½” slices.
- Removes shirataki noodles from package and strain.
- Add a pinch of salt to the noodles and mix thoroughly.
- Cut beef into 1”-2” pieces.
- Boil noodles for 3-4 minutes and take noodles out.
- In boiling water add a pinch of salt and boil snow peas for 1 minute.
- Place snow peas in cold water to retain color and set aside.
- Cut noodles into 1”-2” pieces.
- In a pot add 1 tablespoon of oil and cook beef on medium high heat.
- When beef changes color add 2 tablespoon of sake, 1 tablespoon of sugar, 2 tablespoon of mirin, and 3 tablespoon of soy sauce.
- Add potatoes, carrots, onion, noodles, and 1 cup of dashi.
- Place otoshibuta lid on pot.
- Gently boil for 15-20 minutes on medium low heat.
- Serve and top with snow beans.
Tried this recipe?Mention @cookingjapanese or tag #cookingjapanese!