Niku Jaga is a Japanese winter dish consists of potatoes, meat (typically thinly sliced beef), onion, and ito konnyaku stewed in soy sauce, mirin, sake, and dashi stock. The main ingredient in this dish is actually potato (Japanese: jaga imo), and niku jaga literally means meat and potato. Since niku jaga is considered a humble home cooked dish, it is not common to find this in restaurants. It will probably be much easier to just cook this at home than trying to hunt one down. ♥
Niku Jaga - Braised Beef and Potato
- 2 tablespoon oil
- 150 gram thinly sliced beef (or pork)
- 600 gram potato, peeled and cut each into 8 pieces
- 100 gram ito konnyaku, cut into 1 cm thick slices, shape each into a tazuna (optional)
- 1 onion, thinly sliced
- 10 green beans, blanched and cut into 2 inch sections
- 3 1/2 cup dashi stock (or 3 1/2 cup water + 2 teaspoon bonito flavored dashi seasoning)
- 6 tablespoon sake
- 4 tablespoon soy sauce
- 4 tablespoon sugar
- 2 tablespoon mirin
- Heat oil in a frying pan and lightly sauté the beef.
- Add potato, konnyaku, onion, and continue stir frying.
- Add all sauce ingredients into the pan and bring to a boil. Reduce heat to medium and cook until the potatoes are tender and the sauce is reduced, about 15 minutes.
- Turn off heat, transfer to a serving bowl. Scatter the blanched green beans on top of the stew and served immediately with steamed white rice.