48min 4 ppl
Nikujaga
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 20g
Carbs 40g
Fats 14g
About this dish
Thin beef slices simmered with potato, carrot and onion in a sweet, dashi-laced soy broth until everything falls apart at the edge of a spoon. The dish every Japanese household claims their mother made best.
Allergy Info
Gluten, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Potatopeeled and cut into large chunks500 g
- Carrotscut into chunks150 g
- Onioncut into wedges1
- Spring onionssliced1
Meat & Poultry
- Beef Brisketvery thinly sliced400 g
Tins & Jars
- Shirataki noodles150 g
- Dashi stock400 ml
Dried Goods
- Caster sugar20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Peel and cut the potatoes, carrots and onion into large chunks.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium-high heat and stir-fry the beef for 3 minutes until browned.
Approx. 3 minutes
3
Add the onion and carrots and stir-fry for 3 minutes more.
Approx. 3 minutes
4
Add the potatoes, dashi stock, soy sauce, mirin, sake and caster sugar, and bring to a simmer.
Approx. 4 minutes
5
Cover with a drop lid or a piece of baking paper and simmer for 15 minutes, stirring occasionally, until the potatoes are tender.
Approx. 15 minutes
6
Add the shirataki noodles and simmer for 5 minutes more, checking a piece of beef reaches 63°C with a meat thermometer.
Approx. 5 minutes
7
Scatter with sliced spring onion and serve.
Approx. 3 minutes
