Nikujaga is a dish of Japanese cuisine. It is believed that the dish was invented by the Japanese navy in the XIX century. This stew is prepared mainly from potatoes, sometimes carrots and meat are added. Beef or pork is often used for the meat part of this dish. The stew also includes the traditional dashi broth, many replace it with chicken or vegetable broth. Nikujaga has a sweet taste. The dish is called “winter” because it is prepared in the cold season and served with rice or miso soup.
Dashi broth or vegetable broth — 300 ml
Potatoes — 3 pieces (320 grams)
Onion — 1 onion (100 grams)
Carrot — 1 piece (160 grams)
Beef — 500 grams
Shirataki noodles — 250 grams
Sugar — 2 tablespoons
Mirin — 2 tablespoons
Soy sauce — 4 tablespoons
1. Wash the potatoes. Cut each potato into 6-8 pieces.
2. Peel the carrots and cut them into large pieces.
3. Cut the beef into strips 2 inches (5 cm) long and 0.8 inches (2 cm) thick.
4. Cut the onion into large slices.
5. Boil the Shirataki noodles according to the instructions.
6. Fry the beef in a large frying pan until it changes color.
7. Add carrots, potatoes, onions, noodles to beef. Mix it up.
8. Add dashi broth and water if there is too little broth.
9. Add sugar, mirin, soy sauce. Cover with a lid and turn down the heat to a minimum.
10. Cook for 20 minutes, stirring regularly.
Serving: Serve the stew hot. You can serve it with a bowl of rice.