Nikujaga

In Japanese, Nikujaga is literally meat “niku” and potato “jaga”. You can find it easily at Izakaya (Japanese style bar) . Basicly the meat and potatoes are stewed in soy sauce which is sweetened with mirin and sugar. This time we will introduce Nikujaga, a family-oriented menu that you also easily find at Izakaya, supermarket, etc.

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Ingredients (Serving for 3)

  • 200 g thinly slice beef
  • 3 potato (large) (500 g)
  • 1 carrot (small) (120 g)
  • 1 onion (small) (120 g)
  • 1 pack ito-konnyaku /shirataki (180 g)
  • 1/2 tbsp vegetable oil
  • 2 tbsp sake
  • 140-200 ml water

[Sauce]

  • 2 tbsp mirin
  • 1 tbsp sugar
  • 3 tbsp soy sauce

How to Cook:

  1. Cut the potatoes into 4 slices and soak in water for around 10 minutes. Cut the carrot diagonally into bite-size pieces, rotating the carrot a quarter of a turn after each cut. This technique is called ran-giri. Cut the onion along the grain into 8 equal wedges. Drain the potatoes and pat dry.
  2. Heat the vegetable oil in a frying pan placed over medium heat. Stir-fry the beef.
  3. When the beef changes its colour, add the potatoes, carrots and onions, and lightly stir-fry.
  4. When all the vegetables are coated in oil, add the sake and water, and bring to a boil. Add [Sauce], then cover and simmer for around 8 minutes over low heat.
  5. Stir in the soy sauce, then cover and simmer for another 8-10 minutes until the potatoes are tender.