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Name: Nikujaga
Prep time: 15 min
Total time: 59 min
Yield: 4 servings
Ingredients: 700 ml dashi stock; 60 ml Japanese soy sauce; 60 ml mirin; 20 ml sake; 20 g white sugar; 15 ml canola oil; 200 g yellow onion, peeled and cut into 2 cm wedges; 300 g beef sirloin, sliced 2–3 mm thin across the grain; 600 g Yukon Gold potatoes, peeled and cut into 4 cm chunks; 150 g carrot, peeled and cut into 1.5 cm diagonal slices; 100 g shirataki noodles, drained and cut into 10 cm lengths; 800 g cooked Japanese short-grain white rice, kept warm; 4 g mitsuba leaves, roughly torn

Nikujaga

Thin beef and potatoes simmered gently in a sweet-savoury dashi broth, then rested before serving with rice.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Nikujaga

Thin beef and potatoes simmered gently in a sweet-savoury dashi broth, then rested before serving with rice.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

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