Niku jaga

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olive magazine

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Recipe by olive magazine

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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).

Freeze your beef

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

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

Latest comments and suggestions

• yaberina

  06 June 2008

  yaberina commented on this recipe

  I often add tender bamboo shoots to this dish to add variety to the texture and top it off with lightly blanched mange tous sliced thinly at an angle. Homely dish that I would recommend!

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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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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

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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