Nikujaga is literally meat and potatoes in Japanese. It’s a side dish, made of thinly sliced beef and potato chunks, stewed in sweet soy sauce based soup.
It is one of the most popular Japanese comfort food, which is so informal that rarely served at restaurants. As a matter of fact, most Japanese associate nikujaga to mom.
The basic ingredients are thinly sliced beef potatoes and onions, but some people add shirataki, carrots, green peas, or green beans. Beef can be ground beef. You could even use chicken thigh.
Ingredients (for 4~6)
- 4 oz thinly sliced beef (ground beef or 1/2″ cube chicken thigh are good too)
- 1.5 lb potato washed, peeled and cut into bite size chunks
- 2 medium onions sliced
- shirataki cut into 1/2″ length (optional)
- 1 tsp vegetable oil
- 1/2 cup noodle soup base
- 2 tbsp sugar
- 1/2 cup water
|Heat vegetable oil in a medium pot and cook beef. When beef color turns, add onions and saute until the color start to get translucent. Add potatoes and further saute 3 minutes or so.|
|Add noodle soup base, sugar, water. When liquid start to boil, turn down the heat to simmer and drop Otoshibuta. Stew about 20 minutes or until potatoes absorbs the flavor. The soup doesn't have to be boiled down.
Check the flavor, and add more noodle soup base or sugar, if needed. Serve hot or at room temperature.