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Meat and Potatoes in Broth (Niku Jaga)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4536307
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 200 g (7.1 oz) sliced beef
- 4 small potatoes (red potatoes recommended)
- 1 white onion, sliced
- 1½ cups water
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 slice of ginger
- 100 g (3.53 oz) shirataki noodles
Directions
- Cut potatoes into bite-sized pieces. Set aside to soak in cold water.
- Combine mirin, soy sauce, sugar, ginger, and beef in a saucepan. Boil lightly for 2–3 minutes.
- Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.
- Simmer uncovered until the broth reduces to about ⅓ by volume.
- Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.
- Remove from heat and serve.
Notes
Pork can be substituted for the beef. Vary the amount of potatoes to taste.
The level of liquid does not need to, and in fact should not, completely cover the potatoes at the start of boiling. They will cook via steam, and the comparatively small volume of the liquid helps to concentrate the flavor.
Real mirin is important for preventing the potatoes from crumbling apart, especially when using Russets—it contains certain special sugars that prevent over-softening.