Nikujaga Japanese Meat Potatoes Recipes

NIKUJAGA (JAPANESE MEAT & POTATOES)

Steps:

• Prepare the dashi or beef broth.
• Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
• Remove string from snow peas and boil for 30 seconds and set aside.
• Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
• Cut sliced meat in half, if necessary.
• Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
• Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
• Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
• Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
• Once heated again, top with snow peas and serve.

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)

Steps:

• Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
• Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
• Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.