Japanese meat and potato stew (nikujyaga)

Nikujyaga（肉じゃが）

What kind of dish is Nikujyaga??

”Nikujaga” is Japanese national food.Potatoes and beef simmered in sugar and soy sauce. I really like the combination of seasonings in this recipe. This combination gives a sweet finish. It is an exquisite dish to eat while entwining the soft potatoes with the broth.

In Japan, there is an image that “can make nikujaga” = “good at cook”.
This is because the process of making nikujaga includes all the basic actions of cooking, such as cutting, boiling, and seasoning.

The taste and appearance are unique depending on who makes them.
It is called “Ofukuro’s taste” because it reminds us of the taste of each home.

Most people use a regular pot, but I use a pressure cooker. Even cheap beef can be tenderized in a pressure cooker, and it can be cooked in no time at all.ꕤ…˖*

You can store it in the refrigerator for about a week. If you want to freeze it, do not add konnyaku.

NUTRITION FACTS

337 kcal　Protein 17.8 g Fat 15 g Carb 33.6 g Salt Equivalent 2.6 g

INGREDIENTS (5SERVINNGS)

onion 310g
carrot 150g
potato 280g　　　Use a variety of May Queen potatoes that do not easily fall apart when boiled.
thread konnyaku 150g
beef shoulder 400g
oil 15g
☆light soy sauce 25g
☆dark soy sauce 50g
☆sugar 50g
☆mirin 25g
☆sake 30g
☆water 100g
☆dashi stock granules 5g

⋈*Check out this article about soy sauce and mirin. 　👉　About Soy sauce ＆ mirin & sake

COOKING INSTRUCTIONS

➀Cut the onion into 4 equal parts. Leave the onion bottoms attached. This will prevent it from crumbling in the pot.

②Cut carrots, about 20g.

③Cut potatoes into large pieces. I think it’s about 45g.

④Roughly cut the thread konjac and boil it in hot water for 2 minutes.

⑤Heat the oil in a frying pan, put the beef in the pressure cooker and stir-fry until the color changes.

I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L.　Check out this article about pressure cookers.　👉　Beef stew with melty meat

⑥Stir-fry the onion, carrot, potato, and knjac when the color of the meat changes.

⑦Add light soy sauce, dark soy sauce, sugar, mirin, sake, water,dashi stock granules.

The lye is less than when using a normal pot, but there are lye removing sheets that can be used with pressure cookers, so it is good to use them.

⑧When the pressure is high and steam comes out, turn off the heat.

⑨Leave it for 30 minutes, open the lid and boil down to complete.

⋈*The menu of this bento is nikujyaga, kidney beans and peanuts powder, seasoned egg, mentaiko and kombu rice.　👉　Seasoned boiled eggs　👉　Green beans and peanut powder

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊