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 (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
REAL NIKUJAGA (MEAT AND POTATO STEW )
Nikujaga is a kind of Japanese style boiled foods. I am a Japanese girl, so I can show you real Japanese food. Enjoy it!
Provided by nadeshiko-
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put salad oil into a pot and heat the pot.
- Put beef into the pot and brown them.
- Put vegetables into the pot. Saute 2-3minutes.
- Add water, say sauce, sugar, sake, salt , pepper.
- Stew about 20 minutes. Don't forget to stir it sometimes.
Nutrition Facts : Calories 332.3, Fat 11.2, SaturatedFat 4.3, Cholesterol 13.6, Sodium 1960, Carbohydrate 48.1, Fiber 5.1, Sugar 16.7, Protein 7.6
NIKUJAGA - BEEF AND POTATO STEW
This recipe is a traditional Japanese beef stew serve in the winter for dinner. It is slightly sweet to the Japanese taste.
Provided by Chef Milt
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- You can have the butcher at the market slice the beef very thin.
- Start by sauting the onion and beef in the vergatable oil. Then add the Soy Suace, brown sugar and white wine. Layer the potatoes on top of the beef and onions and cover with the water. Bring to a boil and reduce heat to low. Cover and cook until the potatoes a tender. You can cook with the lid off for 10 minutes to get a thicker stew.
Nutrition Facts : Calories 306.4, Fat 20.3, SaturatedFat 7.8, Cholesterol 24.9, Sodium 519.7, Carbohydrate 25.4, Fiber 2.6, Sugar 9.6, Protein 5.1
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