Meat and Potatoes in Broth (Niku Jaga)
Niku jaga is a Japanese home-cooking staple of beef, potatoes and onion simmered in a sweet soy broth, and it is a fine weeknight dinner. The trick is a shallow pool of liquid that reduces to a third, so the potatoes steam while the flavor concentrates. Use real mirin, which helps the potatoes hold their shape instead of crumbling. Shirataki noodles add a slippery, light contrast to the tender meat.
Instructions
Cut the potatoes into bite-sized pieces and leave them in a bowl of cold water while you start the sauce.
Put the mirin, soy sauce, sugar, ginger and beef in a saucepan. Boil gently for 2 to 3 minutes, then lift the beef out and set it aside.
Add the potatoes, sliced onion and water to the pan and bring to a boil. Do not worry if the liquid does not cover the potatoes, since they cook partly in the steam.
Simmer uncovered until the broth has reduced to about a third of its starting volume.
Return the beef to the pan and add the shirataki noodles. Simmer for roughly 5 minutes so the flavors come together.
Take the pan off the heat and serve. If you like, pork can stand in for the beef, and you can adjust the number of potatoes to taste.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
