Niku Jyaga is a family favorite around here and since I made it the other night for the first time in quite a while, I thought I'd share the recipe for all to enjoy.
"Just what is this food of which I cannot pronounce?" you ask. Why it is a traditional Japanese dish that is fairly close to the basic meat and potatoes that most Americans love! So here you go. The recipe and step-by-step instructions.
Niku Jyaga
2 lb potatoes, peeled and diced into bite size pieces
1 lb beef (types to use include: shabu shabu, sukiyaki, usu-kiri, or stew. Just ask your supermarket butcher)
1 lg onion, thinly diced
1 1/2 tbsp sesame oil
5 tbsp soy sauce
2 tbsp sugar
3 tbsp mirin (pictured below: it is a 'sweet cooking rice seasoning. I usually find it with the oils but sometimes its in the Asian foods areas.)
3-4 carrots, peeled and chopped (I use baby carrots chopped in half - much easier and I usually have them in the house)
A view of all the ingredients (minus the sugar)
In a large sauce pan, heat the sesame oil over med to med-high heat (lower is better in my opinion), add onion and stir until just starting to wilt. Add beef, stirring until it just looses its pink color.
Add soy sauce, sugar, and mirin. Bring to a boil then add potatoes. Stir well then add just enough water to come to around half way up to the top of the potatoes. Cover and stir frequently.
What it should look like just before adding water
When potatoes are just tender, your meal is done. Pull off heat. This meal can be served at any temperature. In fact, it is delicious the next day as a cold lunch you can take to work with you!
Yum Yum grab a fork, spoon, or chop sticks and say "Itedakimasu" (let's eat)
Enjoy!!!
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