Nikujaga is an easy main dish that showcases the creaminess of potatoes with just a touch of beef for flavoring. It’s economical, too, as you can add many vegetables that are less expensive than meat.
In Japan, this is a favorite home-style dish named for niku (meat) and jaga (a shortened version of jagaimo, or potato), but really should be called jaganiku, as the predominant ingredient is the potato.
It is a very satisfying dish with traditional Japanese flavorings of soy sauce, sugar, mirin, sake and salt. Onions and carrots add texture and sweetness.
The addition of shirataki, chewy noodles made of the konnyaku yam, provides an interesting contrast in textures.
Use any type of potato, but I prefer the sweetness of Yukon Golds. They stay a bit firmer than russets, but all types of potatoes will crumble a bit after being simmered. The small pieces break off and thicken the gravy.
Nikujaga
- 1 tablespoon vegetable oil
- 1/2 pound thinly sliced beef, such as butter yaki, sukiyaki or shabu shabu, cut in 1-by-2-inch strips
- 2 large onions, cut in wedges lengthwise
- 2 carrots, peeled and cut in 1-inch chunks
- 5 Yukon Gold potatoes, peeled and cut into 1-1/2-inch chunks
- 1 (7-ounce) package gray or white shirataki (yam noodles), drained
- 1/4 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1/2 teaspoon salt
Optional garnishes: white or black toasted sesame seeds or blanched snow peas
Heat oil in a Dutch oven or large skillet over medium. Add beef pieces and stir-fry 1 minute.
Add onions and carrots and cook for 5 minutes.
Add potato chunks and shirataki noodles, then sugar, soy sauce, mirin, sake and salt. Cover and reduce heat to medium-low. Cook until potatoes are tender, 20 to 30 minutes, stirring gently every 10 minutes. Garnish as desired; serve hot. Serves 8.
Approximate nutritional information, per serving: 310 calories, 4 g total fat, 1 g saturated fat, 20 mg cholesterol, 700 mg sodium, 56 g carbohydrate, 5 g fiber, 12 g sugar, 12 g protein
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
