Niku Jaga Flavoured Meat and Potatoes
Warm, comforting, and steeped in tradition, Niku Jaga Flavoured Meat and Potatoes is Japanese home cooking at its finest. This one-pot wonder combines melt-in-your-mouth thinly sliced beef, tender potatoes, and sweet carrots in a savory broth seasoned with soy sauce, mirin, and dashi stock. The subtle balance of salty and sweet creates a deeply satisfying flavor that embodies the essence of classic Japanese cuisine. With just 15 minutes of prep and 35 minutes of cooking time, this hearty dish is perfect for weeknight dinners or cozy family meals. Serve it hot with a sprinkle of fresh spring onions for a touch of brightness, and enjoy the authentic taste of Japan right at your dining table. Keywords: Niku Jaga, Japanese comfort food, meat and potatoes recipe, easy Japanese recipes, traditional Japanese cuisine.
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Recipe Information
Ingredients
- 300 g thinly sliced beef (chuck or ribeye)
- 4 medium potatoes
- 1 large onion
- 1 medium carrot
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sugar
- 2 tbsp sake
- 500 ml dashi stock
- 1 tbsp neutral cooking oil
- 2 stalks spring onion (for garnish, optional)
Instructions
Peel and cut the potatoes into large bite-sized chunks. Soak them in cold water for 5-10 minutes to remove excess starch, then drain and set aside.
Peel the carrot and cut it into chunks similar in size to the potatoes. Slice the onion into thin wedges.
Heat the neutral cooking oil in a large pot or deep skillet over medium heat. Add the onions and sauté for 2-3 minutes until they start to soften.
Add the sliced beef to the pot, breaking it apart with a spatula or wooden spoon as it cooks. Cook until the beef is browned, about 3-4 minutes.
Add the potatoes and carrots to the pot. Pour in the dashi stock, making sure the ingredients are just covered. Bring to a simmer.
Add the soy sauce, mirin, sugar, and sake to the pot. Stir gently to combine. Reduce the heat to low and cover the pot with a lid.
Let the mixture simmer for 25-30 minutes, stirring occasionally, until the potatoes and carrots are tender and the flavors are well absorbed.
Taste the broth and adjust seasoning if needed by adding a little more soy sauce or sugar based on your preference.
Turn off the heat and let the dish sit for 5-10 minutes to allow the flavors to meld further.
Serve the Niku Jaga hot in bowls, garnished with thinly sliced spring onions if desired.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 71.3 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5933 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
