Curry Flavoured Nikujaga

Name: Curry Flavoured Nikujaga
Yield: 4 servings
Cuisine: British
Ingredients: 4 Potatoes; 1 Carrot *optional; 1-2 Onions; 1 small piece Ginger *sliced into thin strips; 300-400 g Thinly Sliced Beef (OR Pork, Chicken); 2 cups Dashi Stock OR Water *Today I used; 1 tablespoon Sugar; 1 tablespoon Mirin; 2-3 tablespoons Soy Sauce; 2 teaspoons Curry Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Nikujaga’ is simmered Meat (Niku) and Potatoes (Jagaimo). I cook it with a variety of Meat, and my family members love the dish. Soy Sauce, Mirin and Sugar are used to season ‘Nikujaga’, but I added some Curry Powder today. Curry flavour can go quite well with the sweet soy sauce flavour.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4Potatoes
1Carrot *optional
1-2Onions
1small piece Ginger *sliced into thin strips
300-400 gThinly Sliced Beef (OR Pork, Chicken)
2 cupsDashi Stock OR Water *Today I used
1 tablespoonSugar
1 tablespoonMirin
2-3 tablespoonsSoy Sauce
2 teaspoonsCurry Powder

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Steps

1

Cut the thinly sliced Beef (OR Pork, Chicken) into bite size, Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips. If you add Carrot, cut smaller than Potato pieces as it takes longer to cook.
2

Place Potato, Carrot, Onion and Ginger into a pot and just cover with Dashi Stock (OR Water). You would need 400 to 500ml. Add Sugar, Mirin, Soy Sauce and Curry Powder, cook over high heat.
3

When it starts boiling, add Beef (OR Pork, Chicken), cover with a lid, and cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat.
4

When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally.
5

Pour into a large serving bowl and serve.