Nikujaga (Japanese Meat and Potato Stew)

Name: Nikujaga (Japanese Meat and Potato Stew)
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: Ingredients:; 7 oz sliced beef or pork (about 200 grams); 1 small potato; 1 small onion; 1/2 carrot; Seasonings:; 2 tablespoons granulated sugar (about 25 grams); 2 tablespoons sake (about 30 ml); 2 tablespoons mirin (about 30 ml); 2 cups water (about 500 ml); 4 tablespoons soy sauce (about 60 ml)

Kritinee @cook_2282416

This is the number one dish that Japanese people consider true "home cooking"—a comforting meal made at home and rarely found in restaurants. This recipe was shared with me by my Japanese mother-in-law, Mrs. Yamane.

Kritinee @cook_2282416

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Ingredients

60 minutes

Serves 2 servings

Ingredients:
7 ozsliced beef or pork (about 200 grams)
1small potato
1small onion
1/2carrot
Seasonings:
2 tablespoonsgranulated sugar (about 25 grams)
2 tablespoonssake (about 30 ml)
2 tablespoonsmirin (about 30 ml)
2 cupswater (about 500 ml)
4 tablespoonssoy sauce (about 60 ml)

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Steps

60 minutes

1

Here are our ingredients. If you love potatoes, feel free to add more.
2

The bottle with the red cap is mirin, the green cap is sake, and the one on the right is soy sauce. This recipe is on the sweeter side, so if you prefer it less sweet, reduce the sugar.
3

Cut the potato into bite-sized pieces, about the size of your thumb's top joint. Soak in water for about 10 minutes, then drain to remove excess starch.
4

Slice the onion and carrot.
5

Add a little oil to a pot and sauté the meat just until it starts to turn white but still has some pink left. (If you can't find thinly sliced beef or pork, you can use chicken thigh instead.)
6

Add the onion and sauté for about 2 minutes.
7

Add the potatoes and carrots. Sauté until the edges of the potatoes start to look translucent.
8

Pour in 2 cups (500 ml) of water. Bring to a simmer over medium heat. As the soup starts to bubble, skim off any foam that forms to keep the flavor clean.
9

Once the soup is simmering, add the sugar, mirin, and sake. Cook for another 5 minutes.
10

Add the soy sauce, reduce to low heat, and simmer for another 20 minutes. (Don't use high heat or the liquid will evaporate too quickly and the ingredients may burn before they become tender.)
11

Done! Japanese people usually eat this with just a little broth, scooping out mostly the meat and vegetables. Serve with rice or enjoy on its own.