Nikujaga – Potato Stew
A couple of months ago I was hosting two 14-15 year old students Japanese students during a two week long English summer program. The lovely girls were from Fukuoka. While staying with us, life went on as normal. They were here to improve their English and experience what living in New Zealand was like.
During their two week stay they taught me a few dishes that reminded them of home. Nikujaga, meaning meat and potato stew was one of the dishes. This stew is usually made during the winter times, but having this during any time of the year is just as good! The next dish was chirashizushi, which I’ll save for another post. These dishes were mainly dishes that their mothers would often cook. They told me in each household the dish may vary just a bit, but a majority of the dish will consist of a the main ingredients.
I would like to share with you the simple nikujaga recipe that they taught me. It’s a delicious dish, and I’m sure you’d enjoy it as much as we did!
Dinner for two, leftovers for lunch! – My motto for lazy lunches.
Nikujaga – 4 servings
- 3 medium sized potatoes
- 1 carrot
- ½ yellow onion
- 1 Package of shirataki noodles
- 3 ½ cups of dashi stock
- 250 grams (½ of lb.) of thinly sliced beef
- 1 tbsp. of vegetable oil
- 4 tbsp. Soy Sauce
- 4 tbsp. Mirin
- 2 tbsp. Sake
- 1 tbsp. Sugar
- Cut the potatoes and carrot into bite size pieces. The usual way that these vegetables are cut is in a rotating motion.
- Cut the half onion into wedges, then half the wedges.
- Make dashi stock enough for 3 ½ cups– you can buy it in the powder form and add it to water. Or you can make your own from scratch, which consists of kelp (kombu), finely shaved fish/I believe it’s some kind of tuna (bonito), or anchovies/sardines.
- Drain the shirataki noodles and rinse well to remove any unwanted smell or flavors.
- Put the cut potatoes into the pot of water and boil until the outer layers are a bit translucent. Then drain well and set aside.
- On medium high heat put vegetable oil cook the onions in the same pot until translucent then add the beef and cook until no longer pink.
- Add the carrots, potatoes, and shirataki noodles back into the pot with the meat and onions.
- Pour in the stock and seasoning. Bring the pot to a boil on high heat. Skim off any bubbles and unwanted fat.
- Once boiling lower the heat to medium and simmer for 35 minutes with a drop lid. (You can make one with baking paper and cut a hole in the middle of the circle.)
- Serve hot with rice, or have the next day!
Make some today and let me know what you think!
Much love, xo.
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