Momotaro Foods - Meat and potatoes (Niku jaga)

Momotaro Foods - The Japanese Food Network

Easy Recipe 6

Meat and potatoes

(Niku jaga)

DESCRIPTION

This is a sort of Japanese version of Irish stew, but the shoyu, sake and dashi give it a very different taste! The recipe here uses beef, but you can also use chicken or pork instead. Also, the quantities here are for a main course, but you can also prepare it as a side dish, using about a quarter of the quantities.

INGREDIENTS

For 4 people

Up to 250 grams per person best stewing steak depending on your appetite
3 large onions
2 carrots
At least 4 large potatoes, more if you like
90 ml peas or beans or mange tout
A 3 cm piece of peeled and shredded fresh ginger
Some vegetable oil
1 packet shirataki (yam noodles)
60 ml (4 tablespoons) shoyu
60 ml (4 tablespoons) sake
440 ml (2 cups) dashi
A pinch of sugar or dash of honey to taste

METHOD

Cut the meat and vegetables into bite-size pieces
Make up the dashi stock (one 10 gm sachet makes about 1 litre of stock)
Gently stir fry the beef, potato, onion, carrot and ginger until the beef is coloured and the onions slightly translucent
Combine the dashi, shoyu, sake and sugar and add to the meat and vegetables
Open the shirataki noodles and rinse well then add to the pot
Cook slowly until most of the liquid is absorbed (approximately 45 minutes)
Meanwhile, cook the rice (see Cooking Rice recipe).
Add the peas and when they are cooked serve the niku jaga in individual portions with a separate bowl of rice for each diner

INGREDIENTS USED IN THIS RECIPE TO BUY ONLINE

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