Nikujaga
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 274.5
- Total Fat: 7.8 g
- Cholesterol: 44.0 mg
- Sodium: 826.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.8 g
- Protein: 21.0 g
View full nutritional breakdown of Nikujaga calories by ingredient
Introduction
This is a japanese meat and potato stew, easily made once you have the ingredients. Don't be intimidated by the names, they are easily found at most Asian groceries and last forever once you have them in the pantry! This is a japanese meat and potato stew, easily made once you have the ingredients. Don't be intimidated by the names, they are easily found at most Asian groceries and last forever once you have them in the pantry!Number of Servings: 6
Ingredients
-
2 T canola oil
1 lb round steak, cut into 1 inch cubes
2 medium potatoes, cubed
2 medium onions, chunked
2 medium carrots, thickly sliced
1 package shiritake yam noodles (optional)
4 c Dashi (Japanese fish broth)
1/2 c sake
1/2 c mirin (Japanese sweet cooking sake)
1/2 c low-sodium soy sauce
2 T sugar
Directions
Cube the veggies. After cutting the potatoes, place the cubes into cold water while cutting everything else. For a different flavor, you can also use sweet potatoes, or one sweet, one regular.
To make your own Dashi, boil 4 c water with a few pieces of konbu seaweed for 5 minutes. Remove from heat and add 1 package of katsuoboshi fish flakes. (Usually available at Asian markets) Let stand 5-10 minutes (until you are ready to use it) then strain. You can reserve the konbu for another use, just let it dry out and then store it in a plastic bag. Otherwise you can buy pre-made dashi, or dashi boullion from most any Asian market. If you do this, cut down the soy sauce or it will be too salty. You can also just use water or chicken broth in a pinch. It won't be quite as flavorful, but its still very good.
Heat oil in heavy pan. Fry onions until translucent. fry meat until browned. Add carrot and (drained) potatoes. Add dashi, sake, mirin, soy sauce and sugar. Bring to a boil, reduce to a simmer and cook for 20-30 minutes or until potatoes and meat are cooked through. If using shiritake yam noodles (available at Japanese groceries in the fridge section), drain the noodles and cut a few times to make smaller lengths. Add when there is about 10 minutes remaining in the cooking time. (These add a great texture and bulk, but have no nutritional value). Serve over rice if desired, or eat plain as a soup/stew. Makes great leftovers!
6 dinner-sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user ENTINEC.
To make your own Dashi, boil 4 c water with a few pieces of konbu seaweed for 5 minutes. Remove from heat and add 1 package of katsuoboshi fish flakes. (Usually available at Asian markets) Let stand 5-10 minutes (until you are ready to use it) then strain. You can reserve the konbu for another use, just let it dry out and then store it in a plastic bag. Otherwise you can buy pre-made dashi, or dashi boullion from most any Asian market. If you do this, cut down the soy sauce or it will be too salty. You can also just use water or chicken broth in a pinch. It won't be quite as flavorful, but its still very good.
Heat oil in heavy pan. Fry onions until translucent. fry meat until browned. Add carrot and (drained) potatoes. Add dashi, sake, mirin, soy sauce and sugar. Bring to a boil, reduce to a simmer and cook for 20-30 minutes or until potatoes and meat are cooked through. If using shiritake yam noodles (available at Japanese groceries in the fridge section), drain the noodles and cut a few times to make smaller lengths. Add when there is about 10 minutes remaining in the cooking time. (These add a great texture and bulk, but have no nutritional value). Serve over rice if desired, or eat plain as a soup/stew. Makes great leftovers!
6 dinner-sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user ENTINEC.