Nikujaga is a long-time favorite Japanese dish, consisting of stir-fried meat and potatoes, sweetened with soy sauce and sugar.
Here we will introduce a special nikujaga recipe developed and prepared by cooking instructor Mr. Toshihiro Minami. We'll also include a video for your ease and convenience.
The main ingredients are beef and potatoes, available at most supermarkets near you. So don't worry if you can't make it to Japan. This is a classic Japanese dish that anyone can cook at home!
Main image: PIXTA
The origin of Nikujaga: A failed beef stew recipe
Image Source: PIXTA
Nikujaga is made by stir-frying beef, pork, potatoes, onions, and carrots, then sweetening with soy sauce, sugar, and mirin.
There are various theories about the birth of nikujaga. One theory originates in the Meiji Period (1868-1912), suggesting that the dish was the result of a chef's failed beef stew recipe that was requested by Navy Commander Heihachiro Togo on his warship.
Because nikujaga is rich in nutrition and easy to make, it has become a modern-day signature dish in many Japanese homes. Recipes and tastes may differ by region, however. While many people in the Kanto Region prefer to use pork, people in the Kansai Region tend to use beef. Today's recipe will be for a main dish using beef.
The secret to making perfect Nikujaga: Cut ingredients the same size to prevent crumbling!
Nikujaga Ingredients (Serves 2 people)
・150g sliced beef (may substitute pork or chicken)
・3 small potatoes
・1/2 carrot
・1/2 onion
・1 pack shirataki noodles (100g) (*may substitute with glass noodles)
・300ml water
・Vegetable oil
・3 tbsp soy sauce
・2 tbsp sake (may substitute with white wine)
・1 tbsp sugar
・2 tbsp mirin
*If you don't have mirin, see our video on How to Make Oyakodon.
How to Make Nikujaga
1. Peel potatoes and carrots and chop them into small pieces. Peel onions and cut them into wedges. Cutting the potatoes like this makes them less likely to fall apart in the water.
2. Cut beef into bite-sized pieces.
Rinse shirataki noodles with water and cut them into bite-sized chunks.
3. Heat vegetable oil in a pot or pan over medium heat, add chopped beef and fry. Remove meat immediately once brown. Over-frying will result in a tough texture, so it is important to remove it quickly.
4. Put potatoes, carrots, and onions in the empty pan and fry until the surface of the potatoes becomes slightly translucent.
5. Once the surface of the potatoes has changed in color, add shirataki noodles (or glass noodles) and the previously removed beef. Add water and boil, then remove any frothy film.
The froth will gat…
