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Meat and Potatoes in Broth (Niku Jaga)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup, Japanese

Tags: easy, japanese, recipes for soup, recipes using beef, recipes using fresh ginger, recipes using mirin, recipes using pasta and noodles, recipes using potato, recipes using sugar, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMeat_and_Potatoes_in_Broth_%28Niku_Jaga%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMeat%20and%20Potatoes%20in%20Broth%20%28Niku%20Jaga%29&oldid=4536307

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/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

  1. Cut potatoes into bite-sized pieces. Set aside to soak in cold water.
  2. Combine mirin, soy sauce, sugar, ginger, and beef in a saucepan. Boil lightly for 2–3 minutes.
  3. Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.
  4. Simmer uncovered until the broth reduces to about ⅓ by volume.
  5. Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.
  6. 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.