Nikujaga (steamed meat/potatoes)

I made this for dinner. I know it doesn't look great - but YUM. This is another recipe from my friend, Kim, though it's not on her blog. She told me the rule of thumb for me doubling recipes would be to triple the meat and such, but only double the sauce. That's what I did with this. I didn't have the noodles, and I let the potatoes cook a bit long - really getting mashy - but this was yummy. I also subbed carrots for peas. The kids said I could make it with only meat and it would be wonderful. LOL

Ingredients
4 Japanese large potatoes (middle size American)
1 onion
1 bunch of shirataki (noodle - google it)
200 gm/ 1/2 lb beef (thinly sliced and cut into 1-2 in cubes)
3 T green peas
2-3 T sugar (rapadura)
2 T Sake (rice beer)
2 T Mirin (sweet rice wine)
4 1/2 T Shoyu Sauce (soy sauce)
1 1/2 C water (I used beef broth)

• Cut beef into 1 1/2 " strips, cut onion into small wedges. Cut potato into bite-sized pieces.
• Boil shiratake 3 min and drain (or skip noodles)
• Put salad oil in pot and cook onion till slightly tender.
• Add beef, shiratake. Stir to coat in oil.
• When beef begins to change color, add broth 2 T of sugar, sake, mirin, soy suace.
• Add potatoes/carrots
• Cover and bring to a boil. Lower heat.
• When liquid reduces to 1/2 add 1 T sugar, 2 1/2 T soy sauce. Cover.
• Cook till liquid reduces to 1/3 or less.
• Add green peas and serve.

Serves 4 as written.....triple meat and double sauce and it fed 5 kids and myself. LOL

Jared liked this over rice. The others liked rice beside it. It seems like a lot to have rice with potatoes on top of it - and we didn't miss the shirataki at all. Several mentioned wanting it to be "meat only" next time.

There will be a next time. This is a close second to Gyudon. Thanks, Kim. Beware: there were points when I was sure I had WAY to much liquid...but it does reduce....and the meat is oh-so-tender.

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Choosing Joy!
©2010 D.R.G.
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