Meat and Potatoes in Broth (Niku Jaga)
Niku jaga (肉じゃが nikujaga meaning 'meat and potatoes') is a common Japanese household dish served at dinnertime.
Source and licence
"Meat and Potatoes in Broth (Niku Jaga)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Meat_and_Potatoes_in_Broth_(Niku_Jaga), revision 4536307), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Meat_and_Potatoes_in_Broth_(Niku_Jaga)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4536307
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 200 g (7.1 oz) sliced beef
- 4 small potatoes (red potatoes recommended)
- 1 white onion, sliced
- 1½ cups water
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 slice of ginger
- 100 g (3.53 oz) shirataki noodles
Method
- Cut potatoes into bite-sized pieces. Set aside to soak in cold water.
- Combine mirin, soy sauce, sugar, ginger, and beef in a saucepan. Boil lightly for 2–3 minutes.
- Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.
- Simmer uncovered until the broth reduces to about ⅓ by volume.
- Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.
- Remove from heat and serve.