Japanese Nikujaga: The Best Meat and Potatoes Comfort Dish
A delicious no fuss homemade comfort dish with veggie and meat that is stewed in dashi with seasonings. Perfect for those days when you are craving something that will warm up your heart and tummy.
Ingredients
- 1 large onion
- 3 large carrot
- 4 potatoes
- 1 lb thinly sliced beef chuck or rib eye
- 1 pack shirataki noodles
- 10 pieces sugar snap peas
- 6 mushrooms
- 1 Tbs vegetable oil
- 3 cup dashi stock
- 6 Tbs mirin
- 6 Tbs soy sauce
- 4 Tbs sake
- 2 Tbs sugar
Instructions
- Gather all the ingredients. Put a pot of water to boil. Make instant dashi stock.
- Remove string from peas. Set aside. Remove shirataki noodles from package, rinse and drain. Cook the sugar pea for 30 seconds and take them out. Cook the shirataki noodles for 1 minute. Remove from water and cut in half. Set aside.
- Cut the onion into wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges. Cut the potatoes into quarters and smooth the edge of potatoes. Soak the potatoes in water to remove starch. Cut the sliced meat in half.
- In a large pot, heat oil on medium heat and sauté the onion until fragrant. Add meat and cook until it is no longer pink. Add the potatoes, carrots, mushrooms and shirataki noodles.
- Add dashi stock and all the seasonings and bring the entire pot to a boil. Once boiling, skim to remove foam. Make sure all the ingredients are flat and most of ingredients are covered by the broth.
- Cover the pot and simmer on medium-low heat for 15 minutes, or until vegetables are cooked. When the veggies are done, turn off the heat and let it rest for about 30 minutes. At this point, you want to let the flavors soak into the ingredients.
- When it is almost ready for serving, toss in the sugar snap peas. Taste the broth and make one last adjustment before serving. And it is ready. Let's eat! Itadakimasu!
Notes
fabfoodflavors.com/japanese-nikujaga-meat-and-potatoes/