Best Nikujaga Japanese Meat Potatoes Recipes

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)

Nikujaga (Japanese-style meat and potatoes) image

Nikujaga (meat and potatoes) is a popular dish in Japan.

Provided by Hinata

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

8 snow peas
1 tablespoon vegetable oil
¼ pound sirloin steak, thinly sliced
4 potatoes, cut into bite sized pieces
2 cups dashi soup
¼ cup soy sauce
¼ cup sake
1 tablespoon white sugar
1 onion, chopped

Steps:

Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 48.1 g, Cholesterol 13.4 mg, Fat 6.2 g, Fiber 6 g, Protein 13.7 g, SaturatedFat 1.5 g, Sodium 1109.2 mg, Sugar 8.5 g

NIKUJAGA (JAPANESE MEAT & POTATOES)

Nikujaga (Japanese Meat & Potatoes) image

The best kind of Japan comfort food, and it's really not very hard to make. This recipe inspired by http://justonecookbook.com/recipes/nikujaga/, the best version I've found so far. Info about how to make dashi (essential for most Japanese dishes) can be found on the internet, including here: http://justonecookbook.com/how-to/how-to-make-dashi-jiru/. I use the instant dashi powder packets or make my own.

Provided by Maggie

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion
1/2 carrot
2 medium potatoes
225 g thinly sliced meat (1/2 pound usually beef, but pork is fine, too)
1 (5 -7 ounce) package shirataki noodles
4 snow peas (can use green beans)
1 tablespoon vegetable oil
2 cups dashi stock (check your Asian market, make your own or substitute beef broth)
4 tablespoons mirin
4 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar

Steps:

Prepare the dashi or beef broth.
Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
Remove string from snow peas and boil for 30 seconds and set aside.
Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
Cut sliced meat in half, if necessary.
Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
Once heated again, top with snow peas and serve.