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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Setsuko Yoshizuka
Servings: 4
Nikujaga is one of the most popular potato dishes cooked in Japan. Niku means meat, and jaga means potatoes in Japanese. Thin slices of pork or beef are used.
½ pound thinly sliced beef loin, or pork loin, cut into 1 and ½ inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
¼ pound carrot, cut into bite size chunks
½ package shirataki noodles
2½ cups dashi soup
2 tablespoon mirin
2 tablespoon sugar
4 tablespoon soy sauce
Heat 1 tablespoon of vegetable oil in a deep pot and sauté beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and sauté together. Pour dashi soup stock and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.