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Japan / Soup
Wikibooks
Meat and Potatoes in Broth (Niku Jaga)
Niku jaga (肉じゃが nikujaga meaning 'meat and potatoes') is a common Japanese household dish served at dinnertime.
Ingredients
ScaleNo serving count in the source — scale by factor
- beef, 7.1 oz; sliced200 g
- small potatoes, red potatoes recommended4
- white onion, sliced1
- water1 1/2 cup
- mirin2 tbsp
- soy sauce3 tbsp
- sugar2 tbsp
- ginger1 slice
- shirataki noodles, 3.53 oz100 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
