Cookbook:Meat and Potatoes in Broth (Niku Jaga)

From Wikibooks, open books for an open world
(Redirected from Cookbook:Niku Jaga)
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes | Cuisine of Japan

Niku jaga (肉じゃが nikujaga meaning 'meat and potatoes') is a common Japanese household dish served at dinnertime.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Cut potatoes into bite-sized pieces. Set aside in cold water.
  2. Slice the onion.
  3. Combine mirin, soy sauce, sugar, ginger, and beef in sauce pan. Boil lightly for 2 to 3 minutes.
  4. Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.
  5. Simmer uncovered until the broth reduces to about ⅓ by volume.
  6. Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.
  7. Remove from heat and serve.

Notes[edit | edit source]

  • Pork can be substituted. Vary the amount of potatoes to taste.
  • The level of liquid does not need to, and in fact should not, completely cover the potatoes at the start of boiling. They will cook via steam, and the comparatively small volume of the liquid helps to concentrate the flavor.
  • Real mirin is important for preventing the potatoes from crumbling apart, especially when using Russets--it contains certain special sugars that prevent over-softening.