Because Nikujaga is a "mother's taste" food, there is a ton of variations. Here is some variations of Nikujaga
Version 1
- Yield: 4-6 Servings
- Prep: 10 mins
- Cook: Around 45 mins
- Ready In: Around 55 mins
Ingredients
- 1/2 teaspoon salt
- 8 ounces beef sliced thin (shortribs work great)
- 1 onion thick slices
- 4 yukon gold potatoes cut into large chunks
- 1 carrot cut into large pieces
- 4 fresh shiitake mushrooms stems removed and quartered
- 1/2 cup sake
- 2 cups dashi (low sodium beef stock also works)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 5 ounce bag shirataki drained and rinsed
- 3 ounces green beans trimmed
Instructions
- Heat a heavy bottomed pot over medium-high heat until hot. Add the oil, then stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
- Add the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
- Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes). Add the dashi, sugar, salt, soy sauce, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft.
- Add the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerate overnight to allow the flavors to develop.
Source: http://norecipes.com/blog/nikujaga-recipe/
Version 2
Ingredients (serves four)
- 200 grams cheaper cuts of beef (kiriotoshi)
- 500 grams potatoes
- 2 onions
- 1 bag konjac noodles (shirataki)
- 20 grams kinusaya snow peas
- Stock (2 cups dashi stock, 1/3 cup soy sauce, 2.5 Tbsp each of sake and sweet mirin sake, 4 Tbsp sugar)
Instructions
- Peel potatoes and cut in two to four chunks. If preferred, round off the edges to prevent the corners from breaking off. Rinse in water and drain.
- Cut onion into wedges. Wash konjac noodles, boil and cut into appropriate lengths. Cut beef into bite-size pieces and sprinkle with 1 Tbsp sake (not listed above), so they will come apart easily when cooking.
- Boil snow peas and cut into thin strips.
- In a pot, bring dashi stock to a boil, add seasoning and then beef. Remove the scum. Add potatoes first and konjac noodles on top, cover with a drop-lid and cook over medium heat. Add onion wedges when the pot comes to a boil again. If you like your onions soft, add them along with the potatoes and konjac noodles. There's no need to stir.
- When the potatoes are almost soft, remove the drop-lid to let some of the liquid evaporate. As a final step, turn the contents from the sides with a spatula and cook until just a bit of liquid remains.
- To serve, pile the nikujaga high in a bowl and place the snow pea strips on the top.
Source: http://ajw.asahi.com/article/cool_japan/cooking/AJ2011021712032
Version 3
- Yield: 4 Servings
- Cook: Around 40 mins
Ingredients
- 1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
- 1/3 lb. beef, thinly sliced
- 2/3 lb. yellow onions, sliced (about 1/3 inch wide)
- 1 tablespoon vegetable oil
- 400 cc water (about 1 1/2 cups)
- 3 tablespoons or more soy sauce (to taste)
- 3 tablespoons or more brown sugar (to taste)
- 2 tablespoons sake or white wine
Instructions
- Prepare vegetables as described above.
- Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes.
- Add water, soy sauce, brown sugar, and sake or wine.
- Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.
Source: http://www.bento.com/tr-jaga.html
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