Best 3 Nikujaga Japanese Style Meat And Potatoes Recipes
**NikuJaga: A Hearty and Flavorful Japanese Dish**
NikuJaga is a classic Japanese dish that is both hearty and flavorful, making it a favorite among people of all ages. This one-pot dish is typically made with thinly sliced beef or pork, potatoes, carrots, onions, and shirataki noodles, all simmered in a savory broth flavored with soy sauce, mirin, and sake. The result is a comforting and delicious meal that is perfect for a weeknight dinner or a weekend lunch.
In this article, we will explore two delicious variations of NikuJaga: the classic version and a vegetarian version. The classic NikuJaga recipe uses thinly sliced beef or pork as the main protein, while the vegetarian version uses tofu instead. Both recipes are easy to follow and can be tailored to your own preferences. We will also provide tips on how to select the best ingredients and how to adjust the flavor of the dish to your liking. So, whether you are a fan of meat or vegetables, you are sure to find a NikuJaga recipe in this article that you will enjoy.
NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)
There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.
Provided by Hannah Kirshner
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
- Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
- Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
- Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
- Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams
NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)
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
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 (JAPANESE MEAT & POTATOES)
The best kind of Japan comfort food, and it's really not very hard to make. This recipe inspired by http://justonecookbook.com/recipes/nikujaga/, the best version I've found so far. Info about how to make dashi (essential for most Japanese dishes) can be found on the internet, including here: http://justonecookbook.com/how-to/how-to-make-dashi-jiru/. I use the instant dashi powder packets or make my own.
Provided by Maggie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the dashi or beef broth.
- Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
- Remove string from snow peas and boil for 30 seconds and set aside.
- Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
- Cut sliced meat in half, if necessary.
- Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
- Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
- Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
- Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
- Once heated again, top with snow peas and serve.
Nutrition Facts : Calories 171.7, Fat 3.6, SaturatedFat 0.5, Sodium 1111, Carbohydrate 28.5, Fiber 3.4, Sugar 6.6, Protein 4.7
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish.
- Use a variety of vegetables. This will add color, flavor, and nutrients to your dish.
- Don't be afraid to experiment with different flavors. You can add spices, herbs, and sauces to create a unique dish that suits your taste.
- Be careful not to overcook the meat or vegetables. They should be cooked through but still have a little bit of texture.
- Serve the nikujaga immediately, while it is still hot.
Conclusion:
Nikujaga is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a satisfying and flavorful dish that the whole family will enjoy.
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