Japanese Nikujaga Recipes
NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)
Nikujaga (meat and potatoes) is a popular dish in Japan.
Provided by Hinata
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
- Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
- Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 48.1 g, Cholesterol 13.4 mg, Fat 6.2 g, Fiber 6 g, Protein 13.7 g, SaturatedFat 1.5 g, Sodium 1109.2 mg, Sugar 8.5 g
NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)
Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!
Provided by Miss Diggy
Categories Stew
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
- Stir before serving.
NIKUJAGA (JAPANESE BEEF STEW)
Literally the word nikujaga means meat and potatoes and is Japanese-style home cooking at it's finest. The creation of Nikujaga is attributed to Admiral Togo Heihachiro, the illustrious hero of the Russo-Japanese War. As a young man, Togo spent several years studying naval science in Great Britain. While commander of an Imperial Navy base, he is said to have ordered the base's chefs to make a version of the beef stews served in the British Royal Navy. Togo was stationed at the Kure naval base from May 1890 to December 1891 and at the Maizuru naval base in 1901 to 1903 and no one knows for sure which one is the true base for the recipe. Every Japanese mother has their own version of Nikujaga and they are all good. Serve with a side of white rice and Miso soup. Some people even serve it over the rice.
Provided by Member 610488
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
- Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
- Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.
Nutrition Facts : Calories 806.3, Fat 29.2, SaturatedFat 10.8, Cholesterol 77.1, Sodium 651.4, Carbohydrate 75.6, Fiber 10.3, Sugar 18.5, Protein 29.6
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