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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.6
  • Total Fat: 2.5 g
  • Cholesterol: 32.3 mg
  • Sodium: 852.6 mg
  • Total Carbs: 63.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 20.4 g

View full nutritional breakdown of Japanese Style stewed beef & potatoes calories by ingredient
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Japanese Style stewed beef & potatoes

Submitted by: STRINGY_COW
Japanese Style stewed beef & potatoes

Introduction

This is a warm, hearty dish with asian flavors like soy sauce and rice wine. It's easy to cook and delicious, and a good dish to warm you up when it's cold! In Japan it's known as niku jaga. This is a warm, hearty dish with asian flavors like soy sauce and rice wine. It's easy to cook and delicious, and a good dish to warm you up when it's cold! In Japan it's known as niku jaga.
Number of Servings: 4

Ingredients

    1/2 # stew beef cut in bite sized pieces or sliced thinely.
    1 large onion
    1 T. vegetable oil (or cooking spray to fry with)
    1# potatoes, peeled and cut into cubes
    1 carrot, cut into rounds
    **any other hard vegetable you'd like to add, or even subtract any of the vegetables you don't care for

    For the seasonings:
    2T sugar
    5T soy sauce(of course a low sodium one can be used)
    1T cooking rice wine (sake)
    1T sweet rice wine (mirin) *optional if you can't find it. But it really is delicious
    To Taste. instant/powdered fish broth, or chicken broth. (I buy a Japanese Dashi powdered stock. But chicken works just as well, and the brand "herbox" is a great chicken bullion that contains no sodium!)

Directions

Note **You can use a lower fat, cheaper cut of beef, since it will get tender from stewing.
** Another substitution is to use chicken, or pork.
This might fair well with some tofu as well! But as for tofu, you shouldn't stew it with the vegetables. Cook your vegetables with the seasonsings till tender, then in the last minutes of cooking add in cubed(firmer style) tofu just to warm it up.
**In the recipe photo, I didn't use carrots.

1. In a stock pot coated with the oil or other cooking spray, brown your beef and cook your onions till they are translucent.

2. Once it is browned, add your veggies. Pour just enough water in to cover the ingredients in the pot. Boil on high for 2 minutes.

3. Reduce your heat to a low simmer. Add in all your seasonings. Here you can taste it and add more if you'd like. The taste is a sweet soy sauce flavor.

4. Simmer for about 20 minutes partially covered until the potatoes are tender. The sauce should still be runny. There is no need to thicken with any starches.

5. Serve this warm in small dishes as an appetizer, or you can eat it as a meal along with some short grain rice.

yield: serves about 4 people

Number of Servings: 4

Recipe submitted by SparkPeople user STRINGY_COW.






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