Japan
Meat and Potatoes in Broth (Niku Jaga)
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Sign in| Cuisine of Japan Niku jaga (肉じゃが nikujaga meaning 'meat and potatoes') is a common Japanese household dish served at dinnertime.
Allergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 200 g (7.1 oz) sliced beef
- 4 small potatoes (red potatoes recommended)
- 1 white onion, sliced
- 1½ cups water
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 slice of ginger
- 100 g (3.53 oz) shirataki noodles
Method
- Cut potatoes into bite-sized pieces. Set aside to soak in cold water.
- Combine mirin, soy sauce, sugar, ginger, and beef in a saucepan. Boil lightly for 2–3 minutes.
- Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.
- Simmer uncovered until the broth reduces to about ⅓ by volume.
- Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.
- Remove from heat and serve.