Niku jaga

Niku jaga

A aromatic dish that is filling as a main or good as part of a Japanese meal for friends

Difficulty and servings

Easy

Preparation and cooking times

Total time

Ready in 50 minutes

Method

  1. Lightly brown the meat with 2 tsp oil in a heavy saucepan. Add the vegetables, cook a few minutes more, then add the water or dashi. Simmer for 5-10 minutes, skimming off any scum or fat that rises to the surface.
  2. Add the rest of the ingredients, and simmer for 30 minutes, uncovered, until the potatoes and carrots are soft and the meat tender. Serve in bowls, with a little cooking juice (it shouldn't be swimming).
Try

Freeze your beef

It's much easier to slice beef that's partially frozen, so freeze for 20 minutes.

Chaos-cut carrots

To cut carrots in Japanese 'chaos-cut' style, hold them as if you're sharpening a pencil and cut off chunks at an angle, turning as you go.

Per serving

257 kcalories, protein 17.3g, carbohydrate 37.3g, fat 4.6 g, saturated fat 1.3g, fibre 3.5g, salt 2.88 g

Recipe from olive magazine, March 2006.

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Difficulty and servings

Easy

Preparation and cooking times

Total time

Ready in 50 minutes

Ingredients

  • 225g thick-cut sirloin steaks or pork fillet, thinly sliced
  • vegetable oil
  • 450g potatoes , peeled and cut into large chunks
  • 225g carrots , peeled and cut into chunks
  • 1 large onion , sliced into half moons
  • 300ml water or dashi
  • 4 tbsp soy sauce
  • 2 tbsp caster sugar
  • 1 tbsp marin
  • 1 tbsp saké
  • 2cm piece root ginger , grated and squeezed to give 1 tsp juice
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Per serving

257 kcalories, protein 17.3g, carbohydrate 37.3g, fat 4.6 g, saturated fat 1.3g, fibre 3.5g, salt 2.88 g

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