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."
 
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photo by Maggie photo by Maggie
photo by Maggie
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

  • 1 large onion
  • 12 carrot
  • 2 medium potatoes
  • 225 g thinly sliced meat (1/2 pound usually beef, but pork is fine, too)
  • 1 (5 -7 ounce) package shirataki noodles
  • 4 snow peas (can use green beans)
  • 1 tablespoon vegetable oil
  • 2 cups dashi stock (check your Asian market, make your own or substitute beef broth)
  • Seasonings (may want to bump these up a little for more flavor)

  • 4 tablespoons mirin
  • 4 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon sugar
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directions

  • 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.

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