Japanese Meat and Potato Stew (Nikujaga)
Japanese Meat and Potato Stew (Nikujaga) – hearty stew with meat and potatoes. This Japanese comfort food is delicious for colder months.
Servings: 3 people
Ingredients
- 1 tablespoon oil
- 2 oz (60g) onion quartered
- 8 oz (230g) thinly sliced pork or beef
- 2 oz (60g) carrots
- 6 oz (170g) potatoes cut into pieces
- 2 cups water or dashi, preferred
- 2 tablespoons soy sauce
- 2 tablespoons cooking sake
- 2 tablespoons mirin Japanese sweet wine seasoning
- 2 teaspoons sugar
- 4 oz (120g) shirataki noodles or Konnyaku noodles, optional
- salt to taste
- 1 stalk scallion cut into 2-inch (5cm) strips
Instructions
- Heat a small soup pot over medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stir and cook, then add the carrots and potatoes. Stir to combine well with the meat.
- Add the water and bring it to a boil. Add the soy sauce, sake, mirin, and sugar. Lower the heat, cover the pot, and simmer until the carrots and potatoes are cooked through and the sauce has reduced.
- Add the Shirataki noodles and cook for 1 minute. Add salt and the scallions. Turn off the heat and serve immediately.
Notes
If you can't find Shirataki noodles, feel feel to skip it.
Nutrition
Serving: 3people | Calories: 337kcal | Carbohydrates: 14g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 54mg | Sodium: 1331mg | Potassium: 484mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3209IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg