Thursday, 28 June 2012

Nikujaga Recipe

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
  •     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

  1. 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.
  2. Add the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
  3. 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.
  4. Add the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerate overnight to allow the flavors to develop.


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)
  1. 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.
  2. 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.
  3. Boil snow peas and cut into thin strips.
  4. 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.
  5. 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.
  6. To serve, pile the nikujaga high in a bowl and place the snow pea strips on the top.

Version 3

  • Yield: 4 Servings
  • Cook: Around 40 mins
  • 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
  • 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.

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