Submitted by Mari Griffin, Internet Programs Coordinator, Pulmonary & Critical Care, ZSFG
My Story
This is a popular and staple dish made with meat (either beef or pork). Many would remember their mothers making them at home and I am not the exception. Each home has a take on the recipe. Some would add carrots, some would add shirataki (translucent noodles made from konjac yam).My mother made hers with beef and she also added shirataki. We would gather at the dinner table and enjoy nikujaga as a main dish, have other small side dishes, and salad. Next day, my father may have the leftover as an appetizer for his beer. When I go home next time, I will make sure I get her recipe.
Recipe
Total Preparation Time: 5 min
Total Cooking Time: 30 min
12 oz beef or pork (Use thinly sliced meat)
3-4 medium size potatoes
1 medium size onion
1/3 small bag organic baby carrots
2.5 Tbsp. brown sugar
2.5 Tbsp. mirin (Japanese cooking wine)
2.5 Tbsp. sake
1.2 Cup (300 ml) water
1 Tbsp. Japanese-style dashi stock
3 Tbsp. soy sauce
1 stalk green onion
1 Tbsp. oil
Method
Cut potatoes in bite size portions and soak in water till ready to cook. Cut onions and carrots in bite size portions.
Pour 1 tbsp oil in a pan and sauté potatoes, onions, and carrots.
Stir fry until the surface of the potatoes is translucent.
Add the seasonings (Brown Sugar, Mirin, Sake, Water, and Dashi) and simmer for 5 minutes on medium heat.
After 5 minutes, add soy sauce.
Add meat, loosen it well, remove scum (formed when cooking meat in liquid). Boil foe 15 minutes in a moderate medium heat.
When the potatoes have become soft and the broth is reduced, turn off the heat.
Garnish with thinly sliced green onion.
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