RECIPE: JAPANESE “NIKUJAGA”

Nikujaga is one of the typical Japanese home cooked dish. This one is not only yummy, but easy to prepare and fully nutritious. I often cook with a big pot, because this dish tastes better the following day. In addition this could be arranged for another dish: curry, croquette and gratin.

 

SERVES
COOKING TIME 30 min


 INGREDIENTS

3 medium potatoes
1 onion
1 carrot
150g thinly sliced meat (beef or pork)
1 pkg shirataki noodles ※optional
A couple of green peas
1 Tbsp. vegetable oil or sesame oil
1 cup (200ml) water
1 Tbsp. mirin
2 Tbsp. soy sauce
1 Tbsp. sake
1 Tbsp. sugar

 

 PRE COOK

Peel and cut the potatoes into bite-size chunks. And then soak them in water for 5 minutes. Cut the onion into 10-12 wedges. Carrot is also cut into large pieces. Slice the meat easy-to-eat sizes.
(Optional)
Boil shirataki noodles for 1 minute. Strain and cut them in half.

 

 DIRECTIONS

1. In a large pan/pot, heat oil and saute onions. After they are coated with oil, and add meat until it is thoroughly cooked.
2. Add potatoes, carrots and shirataki noodles, and continue stir-frying for about 3 minutes.
3. Add seasonings (sugar -> sake -> soy sauce -> mirin) and bring to a boil. And then add potatoes and water, and lid on the pot.
4. Boil them over high heat for 5 minutes. Turn off the heat. And then turn ingredients over and heat them again for 10-15 minutes until ingredients become soft.
5. Add green peas warm them up for 0.5-1 minute. It’s ready to serve now.

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