Nikujaga (Japanese Beef and Potatoes)
Ingredients
-
150
g
thinly cut beef
-
5
small
potatoes
-
½
medium
carrot
-
1
small
onion
-
10
pieces
green beans
-
250
ml
Dashi stock
-
3
tbsp
sake
-
3
tbsp
mirin
-
3
tbsp
sugar
-
4
tbsp
soy sauce
-
100
g
Konnyaku noodle
-
½
tbsp
oil
Instructions
- Peel and cut the potatoes into chunks, then soak in water.
- Peel and slice the carrot thinly, and cut the onion in half and slice it diagonally.
- Trim the green beans and cut into small pieces.
- Boil water and cook the Konnyaku to remove the fishy smell, then drain.
- Heat oil in a pot over medium heat, add onion, carrot, and potato and cook until slightly translucent.
- Add the beef and sauté until browned.
- Pour in the dashi stock and bring to a boil, skimming off any scum.
- Cover with a drop lid and simmer for about 15 minutes until the potatoes are soft.
- Add sake, mirin, sugar, and soy sauce.
- Add Konnyaku and green beans, simmer until cooked.
- Turn off the heat and serve.
Nutrition Facts (estimated)
Servings
4
Calories
361
Total fat
9g
Total carbohydrates
53g
Total protein
16g
Sodium
1155mg
Cholesterol
32mg
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