Nikujaga
A comforting stew of meat, potatoes, and onions.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Heat the oil in a medium, heavy-bottomed pot. Add the sliced meat and sauté quickly until it loses its pink color.
- 2
Add the onion wedges, sautéing for 2 minutes, then toss in the chunky potatoes and carrots, stirring them to coat in the oils.
- 3
Pour in the dashi, sake, and sugar. Bring the pot to a boil and skim off any foam or fat that rises to the surface.
- 4
Stir in the soy sauce and mirin.
- 5
Create a drop lid (otoshibuta) using a piece of parchment paper cut to the size of the pot with a small hole in the center. Place it directly on top of the liquid.
- 6
Lower the heat to a gentle simmer and cook for 20-25 minutes. The drop lid will circulate the liquid, preventing the potatoes from breaking apart while infusing them with flavor. Serve when the potatoes are fork-tender and the liquid is mostly reduced.
Plan it in Listahan
Add Nikujaga to your week, check it against your household's allergens, and build the shopping list automatically.