Clay's Kitchen : Nihonryouri (Japanese Recipes) 日本料理

Nihonryouri (Japanese Recipes) 日本料理

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Nikujaga (Braised Meat and Potatoes) 肉じゃが

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.

Search for Recipes, Search using Google, or Return to Cookbook Index