Nikujaga (Meat and Potatoes)
With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its best.
Servings 4 people
Ingredients
- 2 teaspoons vegetable oil
- 225 grams beef (sliced thin shortribs work great)
- 1 medium onion (thick slices)
- 4 small yukon gold potatoes (cut into large chunks)
- 1 small carrot (cut into large pieces)
- 4 fresh shiitake mushrooms (stems removed and quartered)
- ½ cup sake
- 2 cups dashi stock (low sodium beef stock also works)
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 tablespoons soy sauce
- 140 grams shirataki noodles (drained and rinsed)
- 85 grams green beans (trimmed)
Instructions
- Heat a heavy bottomed pot over medium-high heat until hot. Add the oil, then stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
- Add the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
- Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes). Add the dashi, sugar, salt, soy sauce, and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft.
- Add the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerate overnight to allow the flavors to develop.