Nikujaga, braised meat and potatoes, is common home cooking in Japan. For many it resembles “o-fukuro no aji“, taste of mom’s cooking.
Nikujaga (for 4 persons)
200g thinly sliced beef (pork can be used too)
4 medium sized potatoes
1 medium sized onion
1 pack of shirataki
1 1/2 tbs vegetable oil
2 cups of dashi
2/3 cup sake
3 tbs sugar
3 tbs soy sauce
1 tbs mirin
green beans for garnish
1) Peel the potatoes and cut in chunks. Round the edges and put in cold water for 10 mins. (Beveling the edges prevents potatoes getting mashed when simmering.)
2) Peel the carrot and cut in same-sized chunks with the potatoes. Peel the onion and cut to moon-shaped slices. Cut also the meat in bite-sized strips. Boil the shirataki quickly.
3) Heat the oil in a large pot and fry the potatoes, carrot and onion until the surfaces absorb the oil. Add dashi, sake and shirataki, and let boil for 5 mins.
4) Add the sugar and the meat, turn the heat to strong and let boil while skimming off the scum.
5) Add soy sauce and mirin, and turn the heat to medium. Make a drop-lid from foil and let simmer covered until the vegetables are soft.
6) Boil the green beans and cut diagonally. Put nikujaga in serving bowls and garnish with green beans.