Nikujaga
Thin beef, potato, and onion simmered gently in dashi-soy broth — Japan's quintessential home-cooking dish, said to trace to a naval cook's attempt at British beef stew without butter, wine, or demi-glace.
Meat
⚠ Contains: Soy, Gluten, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb thinly sliced beef
- 3 potatoes, cut into large chunks
- 1 onion, sliced
- 1 carrot, cut into chunks
- 1 bundle shirataki noodles (optional)
- 2 cups dashi
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp oil
Steps
- Heat the oil in a pot and briefly sear the beef until it changes color.
- Add the onion and carrot, and stir-fry for a couple of minutes.
- Add the potatoes, dashi, soy sauce, sugar, mirin, and sake.
- Bring to a simmer, skimming off any foam.
- Cover with a drop lid or loose foil and simmer on medium-low heat for 20-25 minutes, until the potatoes are tender and slightly broken at the edges.
- Add the shirataki noodles if using, and simmer another 5 minutes until the broth has reduced and thickened slightly.