Nikujaga Morimoto Style 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
NIKUJAGA, MORIMOTO-STYLE
This is a japanese style beef stew made by morimoto on iron chef. It's not a traditional japanese recipe so don't give me grief about that. Be advised this recipe is sweeter then american beef stew.
Provided by Xexe383
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned.
- Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices.
- Place pan in oven for 15 minutes.
- Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers.
- Cut the meat and vegetables into bite size pieces and set aside, keeping warm.
- Deglaze pan with sake. Add soy sauce, sugar and mirin. Thicken, if necessary, with cornstarch and water.
- Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.
Nutrition Facts : Calories 779.4, Fat 25.6, SaturatedFat 10.4, Cholesterol 77.1, Sodium 645.8, Carbohydrate 77.8, Fiber 9.2, Sugar 19.2, Protein 28.6
NIKUJAGA (JAPANESE MEAT & POTATOES)
The best kind of Japan comfort food, and it's really not very hard to make. This recipe inspired by http://justonecookbook.com/recipes/nikujaga/, the best version I've found so far. Info about how to make dashi (essential for most Japanese dishes) can be found on the internet, including here: http://justonecookbook.com/how-to/how-to-make-dashi-jiru/. I use the instant dashi powder packets or make my own.
Provided by Maggie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the dashi or beef broth.
- Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
- Remove string from snow peas and boil for 30 seconds and set aside.
- Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
- Cut sliced meat in half, if necessary.
- Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
- Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
- Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
- Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
- Once heated again, top with snow peas and serve.
Nutrition Facts : Calories 171.7, Fat 3.6, SaturatedFat 0.5, Sodium 1111, Carbohydrate 28.5, Fiber 3.4, Sugar 6.6, Protein 4.7
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