Nikujaga Food

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)

Nikujaga (Japanese-style meat and potatoes) image

Nikujaga (meat and potatoes) is a popular dish in Japan.

Provided by Hinata

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

8 snow peas
1 tablespoon vegetable oil
¼ pound sirloin steak, thinly sliced
4 potatoes, cut into bite sized pieces
2 cups dashi soup
¼ cup soy sauce
¼ cup sake
1 tablespoon white sugar
1 onion, chopped

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 48.1 g, Cholesterol 13.4 mg, Fat 6.2 g, Fiber 6 g, Protein 13.7 g, SaturatedFat 1.5 g, Sodium 1109.2 mg, Sugar 8.5 g

NIKUJAGA, MORIMOTO-STYLE

Nikujaga, Morimoto-Style image

Provided by Masaharu Morimoto

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Vegetable oil
1 pound beef rib eye
4 potatoes, halved and cut in 1/4-inch slices
1 carrot, peeled and quartered
12 baby onions
1 yellow bell pepper
1 red bell pepper
2 cups sake
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons finely chopped chives
Hot chili oil

Steps:

Preheat oven to 350 degrees F.
In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes.
Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.

NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)

Niku Jaga (Japanese Beef Stew in the Crock Pot) image

Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!

Provided by Miss Diggy

Categories Stew

Time 12h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
1/2 lb baby carrots
3 medium potatoes, peeled and chopped
1 white onion, diced

Steps:

Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
Stir before serving.

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