Nikujaga

Ingredients (serves 4)

  • - 3 potatoes

  • - 1 carrot

  • - 120g of skiyaki (wagyu) beef

    available at Suzuran
  • - 1 onion

  • - 1 pack of shirataki

    available at Suzuran
  • - 40g greenpeas

  • - 1 Tbsp vegetable oil

  • - ~ Cooking sauce ~

  • - 4 Tbsp Mizkan Oigatsuo Tsuyu 2-bai

    available at Suzuran
  • - 2 Tbsp Takara Hon Mirin

    available at Suzuran
  • - 3/4 cups of water

available at Suzuran

available at Suzuran

Instruction

  1. 1. Peel and cut potatoes into bite sizes, chop carrot and onion into chunks.
  2. 2. Cut beef slice into 3-4cm in length.
  3. 3. Boil shirataki and then cut in half, put aside.
  4. 4. Heat sauce pan with veg oil, add and cook meat, onion, carrot and potatoes in order.
  5. 5. Add cooking sauce when potatoes become transparent, simmer. Take refine occasionally.
  6. 6. Add shirataki and cook until the sauce becomes 1/3 at medium heat.
  7. 7. Arrange all in a bowl.

Note

Sounds like the Rolling Stones front man, but Niku means meat while Jaga means potato. It usually is boiled until most of the liquid has been reduced. Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas.