Nikujaga, is a Japanese comfort food. Niku means meat and jaga (jagaimo) means potato. My husband recently made this for me and I absolutely loved the sweet taste! This recipe is very easy to make but it can take 30 to 40 minutes for the liquid to boil down. The key to this nikujaga recipe is using both moist and dry heat. Serve with steamed rice and gobble away.
Cooking time: 40 minutes
This recipe makes about 2 servings
- 8 oz thinly sliced ribeye beef (sukiyaki beef)
- 8 oz potatoes
- 5 oz sliced sweet onion
- 2 cups water
- 2/3 teaspoon granulated dashi
- 2 tablespoon sugar
- 3 tablespoon sake
- 2 tablespoon mirin
- 3 tablespoon soy sauce
- 1 tablespoon cooking oil
- Slice the onion and peel and cut the potatoes into pieces that are a little larger than bite-sized.
- Heat a large deep pan or wok. Add oil. Brown the beef. Add onion and potatoes and saute for 2 minutes.
- Dissolve granulated dashi in 2 cups of water. Add the mixture to the pan. It really doesn’t matter how much water you put in. Add just enough to cover the ingredients. Bring to a boil over high heat. When the water comes to a boil, add sugar and sake. Reduce to medium heat. Wait 5 minutes. Then add mirin and soy sauce. Stir Well.
- Boil down the liquid until the liquid is almost all gone (it usually takes about 30 to 40 minutes). Stir Occasionally. Serve with steamed rice.