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.
313 kcal Protein 10.6 g Fat 11.9 g (per person)
- 150 g / 5 oz. thin slices of beef suitable for sukiyaki*
- 4 potatoes, 450 g / 1 lb.
- 1 onion, 250 g / 9 oz.
- 1/2 carrot, 100 g / 3.5 oz
- 6 snow peas
- 1 T vegetable oil
- 480 ml / 2 C dashi stock
- 1 1/2 T granulated sugar
- 3 T Kikkoman Soy Sauce
- 2 T sake
- 2 T Kikkoman Manjo Mirin
- Cut the beef into bite-size pieces.
- Peel potatoes and cut into bite-size pieces. Soak in water for about 5 minutes and drain.
- Cut onion in half, then into wedges 1 cm / 1/2 in. Peel the carrot and cut into random bite-sizes (photos).
- String the snow peas. Parboil in salted hot water, then drain. Cut the snow peas into two pieces at an angle.
- 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.
- 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.
- 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.
- 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.
* Tender, fat-marbled beef is best here, rather than lean cuts with a tougher texture.
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml