Niku-Jaga Simmered Beef and Potatoes
Niku-jaga is a popular home dish. The meat and vegetables are simmered in dashi stock with soy sauce, mirin, sake and sugar; this rich umami is absorbed by the vegetables and meat.
Ingredients (Serves 4)
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150 g / 5 oz. thin slices of beef suitable for sukiyaki*1
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4 potatoes, 450 g / 1 lb.
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1 onion, 250 g / 9 oz.
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1/2 carrot, 100 g / 3.5 oz
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6 snow peas
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1 T vegetable oil
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480 ml / 2 C dashi stock
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1 1/2 T granulated sugar
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3 T Kikkoman Soy Sauce
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2 T sake
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2 T Kikkoman Manjo Mirin
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cut the beef into bite-size pieces.
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2
Peel potatoes and cut into bite-size pieces. Soak in water for about 5 minutes and drain.
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3
Cut onion in half, then into wedges 1 cm / 1/2 in. Peel the carrot and cut into random bite-sizes (photos).
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4
String the snow peas. Parboil in salted hot water, then drain. Cut the snow peas into two pieces at an angle.
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5
Heat oil in a saucepan over medium heat; add the beef. When the meat changes color, add the potatoes, onions and carrots and stir until all ingredients are evenly coated with oil.
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6
Add the dashi stock and bring to a boil; skim off the foam, then cover with a drop-lid or parchment paper and simmer for 5 minutes. Add sugar, cover with the drop-lid and simmer for 5 minutes.
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7
Add soy sauce, sake and mirin, cover again with the drop-lid and simmer for about 15 minutes over low-medium heat, until the liquid is reduced to about a third.
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8
Turn off the heat and let sit for 2 to 3 minutes to allow the liquid to soak into the ingredients. Garnish with snow peas and serve.
- *1Tender, fat-marbled beef is best here, rather than lean cuts with a tougher texture.
Recipe by Kikkoman Corporation
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