Niku Jaga Flavoured Meat And Potatoes Recipes

NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)

Niku Jyaga (Japanese Beef and Potato Stew) image

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

Ingredients

5 medium waxy potatoes, such as Yukon Gold (about 2 1/2 pounds)
2 medium carrots, peeled
2 small onions (about 1 pound), peeled
1 piece dried kombu, about 8 inches by 5 inches, broken in half (optional)
1/4 cup soy sauce
3 tablespoons mirin
3 tablespoons sake
3 tablespoons raw or turbinado sugar
8 ounces thinly sliced, well-marbled beef (see note)

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 (Japanese-style meat and potatoes) image

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

Ingredients

8 snow peas
1 tablespoon vegetable oil
¼ pound sirloin steak, thinly sliced
4 potatoes, cut into bite sized pieces
2 cups dashi soup
¼ cup soy sauce
¼ cup sake
1 tablespoon white sugar
1 onion, chopped

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

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