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 JYAGA (JAPANESE BEEF AND POTATO STEW)
There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.
Provided by Hannah Kirshner
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
- Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
- Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
- Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
- Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams
NIKUJAGA, MORIMOTO-STYLE
Provided by Masaharu Morimoto
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- 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 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.
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
More about "nikujaga recipes"
JAPANESE NIKUJAGA (肉じゃが) MEAT & POTATO STEW
From sudachirecipes.com
Reviews 2Total Time 55 minsCategory Meat
NIKUJAGA (JAPANESE MEAT AND POTATO STEW) (VIDEO) 肉じゃが
From justonecookbook.com
4.6/5 (148)Calories 338 per servingCategory Main Course
- Peel the carrot and cut it into 1 inch (2.5 cm) pieces. Here, I use a Japanese cutting technique called Rangiri, where we cut the carrot diagonally while rotating it a quarter between cuts. This helps to create more surface spaces so it will cook faster and absorb more flavors.
NIKUJAGA (肉じゃが) RECIPE
From norecipes.com
4.2/5 (34)Estimated Reading Time 2 mins
NIKUJAGA RECIPE (BEEF AND POTATOES STEWED IN SAVORY …
From cookingwithdog.com
JAPANESE MEAT AND POTATO STEW (NIKUJAGA) - RECIPETIN …
From japan.recipetineats.com
NIKUJAGA RECIPE BY NANCY SINGLETON HACHISU - THE …
From thedailymeal.com
NIKUJAGA: JAPANESE BEEF STEW RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
NIKUJAGA (JAPANESE BEEF STEW) - CLOSET COOKING
From closetcooking.com
NIKUJAGA WITH PORK RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
JAPANESE MEAT AND POTATOES (NIKUJAGA) RECIPE : SBS FOOD
From sbs.com.au
NIKUJAGA – JAPANESE BEEF AND POTATOES 肉じゃが
From tiger-corporation-us.com
NIKUJAGA: A JAPANESE SIMMERED MEAT AND POTATOES …
From thespruceeats.com
NIKUJAGA (MEAT AND POTATO STEW) RECIPE – JAPANESE …
From japanesecooking101.com
NIKUJAGA | YUCA'S JAPANESE COOKING
From yjc.tokyo
BEST 7 SHIRATAKI NOODLE RECIPES TO TRY | LOWCARBINGASIAN
From lowcarbingasian.com
NIKUJAGA - OISHI WASHOKU RECIPES
From oishi-washoku-recipes.com
NIKUJAGA MEAT AND POTATO STEW RECIPE - JAPAN CENTRE
From japancentre.com
NIKUJAGA (JAPANESE BEEF AND POTATO STEW) - YUTAKA
From yutaka.london
NIKUJAGA (BRAISED SUKIYAKI-STYLE BEEF WITH POTATOES AND ONIONS) …
From latimes.com
NIKUJAGA – HIROKO'S RECIPES
From hirokoliston.com
NIKUJAGA RECIPE COLLECTION - THE JAPANESE PANTRY
From thejapanesepantry.com
NIKUJAGA RECIPE (BEEF AND POTATOES STEWED IN SAVORY SOY SAUCE …
From youtube.com
HOW TO MAKE NIKUJAGA, JAPANESE POTATO AND BEEF STEW RECIPE
From anyrecipe.net
NIKUJAGA RECIPE - JAPANESE COOKING 101 - YOUTUBE
From youtube.com
ONE POT NIKUJAGA – JAPANESE BEEF AND POTATO STEW
From wandercooks.com
NIKUJAGA RECIPE | JAPANESE KITCHEN
From japanese-kitchen.org
NIKUJAGA - JAPANESE BEEF AND POTATOES 肉じゃが - CHOPSTICK …
From chopstickchronicles.com
VEGAN NIKUJAGA RECIPE (ビーガン肉じゃが) WITH MAITAKE …
From norecipes.com
47 EASY AND TASTY NIKUJAGA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
NIKUJAGA RECIPE: A DELICIOUSLY SIMMERED MEAT-AND-POTATOES …
From livejapan.com
47 EASY AND TASTY NIKUJAGA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
NIKUJAGA - STEW - COOK4YOURSELF: HEALTHY RECIPES EVERY DAY
From cook4yourself.com
NIKUJAGA RECIPE - ONE POT COOKING - BEST LIVING JAPAN
From bestlivingjapan.com
GREAT INGREDIENTS FROM JAPAN
From greatingredientsfromjapan.com
NIKUJAGA - TRADITIONAL JAPANESE RECIPE | 196 FLAVORS
From 196flavors.com
JAPANESE NIKUJAGA RECIPE - MY JAPANESE RECIPES
From myjapaneserecipes.com
NIKUJAGA RECIPE |POPULAR JAPANESE RECIPES| MEAT AND POTATOES
From blogwithmitsuki.com
NIKUJAGA INSTANT POT RECIPE (JAPANESE BEEF AND POTATO STEW)
From pacificpotluck.com
PRESSURE COOKER NIKUJAGA 肉じゃが (圧力鍋) • JUST ONE COOKBOOK
From justonecookbook.com
NINJAGA (VEGAN NIKUJAGA) RECIPE | SIDECHEF
From sidechef.com
EASY NIKUJAGA RECIPE (BEEF AND VEGETABLES STEWED IN SOY-BASED …
From cookingwithdog.com
NIKUJAGA RECIPE | NIKUJAGA RECIPE, ASIAN RECIPES, FOOD
From pinterest.ca
NIKUJAGA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love