© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Setsuko Yoshizuka
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.