9/3/2019 Nikujaga Recipe ⾁じゃが • Just One Cookbook

NIKUJAGA
COURSE: MA IN COURSE, SIDE DISH CUISINE: JA PA NESE
KEY WORD: MEA T A ND POTA TO, MEA T A ND POTA TO STEW
PREP TIME: 1 5 MINUTES COOK TIME: 1 5 MINUTES
TOTA L TIME: 30 MINUTES SERV INGS: 4 A UTHOR: NA MI

Nikujaga is one of the most popular Japanese comfort food, the

delicious dish includes sliced beef slow cooked with potatoes, shirataki
noodles, and onion.

INGREDIENTS INSTRUCTIONS
1 onion 1. Gather all the ingredients.

½ carrot 2. Make dashi stock

2 potatoes
½ lb thinly sliced beef
(chuck or rib eye) (usually
beef or pork)
1 pkg shirataki noodles
2-3 pecies snow peas (or
green beans, green peas for
decoration)
1 Tbsp neutral flavor oil
(vegetable, canola, etc)
2 cup dashi (2 cups = 500
ml)
3. Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in
half and chop into rolling wedges.
4. Cut the potatoes into quarters and smooth the edge of potatoes. If the
pieces have sharp edges then they are likely to break into pieces during
the cooking process from bumping into each other. We call this Japanese
cutting technique mentori. Soak the potatoes in water to remove starch.
5. Cut the sliced meat in half. Rinse and drain shirataki noodles.
6. Remove string from snow peas and cook them in boiling water for 30
seconds and take them out.
7. Then cook shirataki noodles in the boiling water for 1 minute and cut in
half.
8. In a large pot, heat oil on medium heat and sauté the onion.

SEASONINGS: 9. When the onion is coated with oil, add the meat and cook until no longer
4 Tbsp mirin pink.
4 Tbsp soy sauce 10. Add the potatoes, carrots, and shirataki noodles.
2 Tbsp sake 11. Add dashi stock and Seasonings bring to a boil.
1 Tbsp sugar 12. Once boiling, turn down the heat to medium and skim off the scum. Make
sure all the ingredients are flat and most of ingredients are covered by the
soup.

13. Place otoshibuta and simmer on medium heat for 10-15 minutes, or until
vegetables are cooked. Otoshibuta is necessary to maintain the shape of
the vegetables being stewed. Do not mix the ingredients while cooking;
Otoshibuta will help the flavor circulate automatically.

14. Turn off the heat and discard the otoshibuta. Let it stand until 30 minutes
before serving. The flavors will soak into the ingredients while cooling

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9/3/2019 Nikujaga Recipe ⾁じゃが • Just One Cookbook

down. If you don’t have time for this, it’s also okay.

15. When you heat it up again, pour the soup on top of the ingredients with a
spoon a couple of times. Check the flavors for the last time. When it’s
almost ready, toss in the snow peas to warm them up. When ingredients
are heated through it’s ready to serve.

RECIPE NOTES
Nikujaga tastes even better the second day so don’t worry if you can’t finish all the food.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected.
Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-
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