Japanese meat and potato stew or Nikujaga (肉じゃが)
Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan.
Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year.
Here is the YouTube video link for this dish: https://youtu.be/XvDVxKJeAFw
Japanese meat and potato stew or Nikujaga (肉じゃが)
Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan.
Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year.
Here is the YouTube video link for this dish: https://youtu.be/XvDVxKJeAFw
Open in Cookpad AppSteps
- 1
Peel potato skin and cut it into about 1-1/2 inch cube, soak cut up potatoes in water to prevent browning.
- 2
Peel carrot and cut into smaller pieces. I rotate carrot as I cut so there’s more surface exposed. It helps when absorbing flavor of the marinade.
- 3
Cut onion into eight equal portions.
- 4
I bought the pre sliced beef. You can cut your own meat. Buy the best cut of beef and thinly slice it. The thinner the better.
- 5
String the green bean if you use this green veggie then cut to about 1-1/2 inch long.
- 6
Boil shirataki in boiling water for about 3 minutes to get rid of konjac smell.
- 7
Add 1 tablespoon of cooking oil in the pan. Add sliced beef and stir fry on high heat until half cooked. Add onion and stir until there’s fragrant. Add potato and carrot then mix. Add sugar, soy sauce, mirin and sake and mix together. Add shiratake and mix well.
- 8
Lower heat to medium high and cook for about 3 minutes with lid on. After 3 minutes open the lid and scoop out the scum or foam.
- 9
Cover lid and cook for another 15 minutes on medium heat. When 15 minutes is up, open lid and add green bean on top, cover lid and cook for another 2 minutes.
- 10
Open the lid, stir and serve. The flavor of nikujaga is best after sitting for 30 minutes or overnight because the flavor will be fully absorbed by the ingredients.
- 11
YouTube link to this recipe: https://youtu.be/XvDVxKJeAFw
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