Nikujaga (Meat and Potatoes)
Nikujaga (Meat and Potatoes) might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 14g of fat, and a total of 375 calories. This recipe serves 4. For $8.0 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up vegetable oil, carrot, granulated sugar, and a few other things to make it today. 53 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Norecipes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. Similar recipes include Nikujaga, Nikujaga, and Nikujaga, Morimoto-Style.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
225 grams beef sliced thin (shortribs work great)
1 carrot cut into large pieces
2 cups dashi (low sodium beef stock also works)
2 tablespoons sugar - granulated
85 grams green beans trimmed
1 onion thick slices
1/2 cup sake.jpg)
1/2 teaspoon salt
4 fresh shiitake mushrooms stems removed and quartered
140 grams shirataki noodles drained and rinsed
3 tablespoons soy sauce
2 teaspoons vegetable oil
4 yukon gold potatoes cut into large chunks
Equipment:
pot
slotted spoon
tongs
bowl
Cooking instruction summary:
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 shirataki, 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.
Step by step:
1. Heat a heavy bottomed pot over medium-high heat until hot.
2. Add the oil, then stir-fry the beef until cooked through.
3. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
4. Add the onions and fry until translucent.
5. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
6. Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes).
7. Add the dashi, sugar, salt, soy sauce, and shirataki, 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.
8. Add the green beans and cook uncovered until they are cooked through.
9. Serve immediately, or refrigerate overnight to allow the flavors to develop.
Nutrition Information:
covered percent of daily need
